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Sure I’ve made Chex Mix in the oven. Quite a few times. And I’ve made quite a few variations on the classic, too. This was my first time making it on my outdoor griddle. And wow, was this ever a fantastic treat. Chex Mix using an Outdoor griddle is a bit different. And that difference is the wonderful crunchy caramelization you get on each and every little tasty morsel. Well, that and hey, it’s fun cooking outside on a griddle!
Big Griddle and Big Fun
This recipe for Chex Mix using an Outdoor griddle makes a pretty decent-sized batch. You’ll need a big griddle (30″ or more) to make the entire recipe at once. You can always divide it and do it in batches. If you go crazy stirring it (like I did) you might lose a few pieces over the side of the griddle, that’s ok. That’s just part of the fun.
Things move fast once you get this started on the hot griddle. You can’t be wandering off. You can’t be slackin’. Keep the mix moving. If you don’t, it’ll burn. And quick too. But it’s fun. You are the master of your Chex Mix. Add other things to it if you want. Take things out. Whatever you want to do. Just keep it moving.
Everyone Into The Pool
The original recipe for this mix required that it be cooked in three phases. The butter and seasoning were added at different times. I found this to be a little extra work and added to the stress of keeping the mix moving at all times! So I dissolved the seasoning into the butter. That way I just had to add it and stir. No add-butter-stir then add-seasoning-stir. Same end result, just a bit easier.
Chex Mix using an Outdoor Griddle
Ingredients
For the Chex Mix
- 2 cups Corn Chex cereal
- 1 cup Rice Chex cereal
- 1 cup Wheat Chex cereal
- 3 cups Cheez-It crackers
- 2 cups Goldfish cheddar crackers
- 3 cups oyster crackers
- 3 cups mini pretzels
- 2 cups cocktail peanuts optional
For the wet mix
- 2 sticks butter
- 3 tablespoons Worcestershire sauce
For the dry mix
- 2 packs Ranch dressing mix
- 4 tablespoons brown sugar
- 1 teaspoon cayenne pepper optional, but nice
- 1 tablespoon dried thyme
- 1 tablespoon SPG seasoning use store-bought or my homemade (enhanced) version below
For the 4-2-1 SPG Seasoning (Enhanced)
- ¼ cup kosher salt
- 2 tablespoons ground black pepper
- 1 tablespoon garlic powder
- 1 teaspoon onion powder optional, but nice
- 1 teaspoon smoked paprika optional, but nice
Instructions
For the SPG Seasoning (makes more than you need)
- If you're making the homemade seasoning, just combine all the ingredients.
- Store in an air-tight container until ready to use. If clumps form, just shake the container to knock them lose.
For the Chex Mix
- Pre-heat your griddle over low heat. Make sure that it's clean. Depending on the size of your griddle, you might have to do make the mix in batches. The easiest way to do that is to halve the mix and butter mixture first.
- In a large bowl, combine all of the Chex Mix ingredients.
- Melt the butter in a small bowl or pot. This can be done directly on the griddle.
- Stir in the Worcestershire sauce.
- Combine the dry mix ingredients. Add to the butter mixture and stir to dissolve and combine.
- Drizzle the butter mixture over the Chex mix and stir well to combine. Take your time, get it all well-coated.
- Add the Chex Mix ingredients to the griddle. Immediately spread it out.
- You want to toast the mixture for 2 minutes. Keep it moving constantly or it will brown. You want it to get a little color to it. A little char here and there is fine too.
- Keep the mixture moving as you continue to toast it. You'll need 5-10 minutes to get it to the desired color and crispiness.
- Immediately remove the mix to a large baking sheet (or two) and spread out to cool slightly.
- Serve warm or cold. Store leftovers in an air-tight container.
Notes
Nutrition
Nutritional values are approximate.