Red Jalapeño Chex Mix Chef Liza Cheng | The Perfect Puree of Napa Valley

Ingredients for Red Jalapeño Chex Mix:
• 5 tbsp. The Perfect Purée Red Jalapeño Puree, thawed
• 6.4 oz. rice Chex
• 3.2 oz. wheat Chex
• 3.2 oz. mini pretzels
• ¼ cup white sugar
• ¼ cup brown sugar
• 4 tbsp. unsalted butter
• ¼ cup oil
• ¼ cup honey
• 1 tbsp. soy sauce
• Furikake (Optional)

Method for Red Jalapeño Chex Mix:

1. Weigh out the cereals and pretzels (set aside) in one mixing bowl.
2. Preheat oven to 250°.
3. Mix sugars with butter and heat over medium heat until it combines and looks like tan foam.
4. Add the oil, honey, soy sauce and 2 tbsp. red jalapeno and mix until well combined.
5. Pour the heated mixture into the cereal/pretzel mix. Combine so it’s all coated.
6. Add the remaining 3 tbsp of Red Jalapeno to taste.
7. Pour the cereal/pretzel-coated mix onto a baking sheet and bake for an hour. Mixing every 15 minutes.
8. Once done, you can sprinkle the Furikake mix.
9. Optional: Mix in the Furikake in step 5 and bake together.