Remember grabbing handfuls of party mix at every holiday gathering and game day spread? This gluten-free maple cayenne Chex mix brings back that nostalgic crunch with a sweet-and-spicy twist. Made with Rice Chex, gluten-free pretzels, popcorn, pecans, and pepitas, it’s tossed in a sticky maple-cinnamon coating with just enough cayenne kick to keep you reaching for more. Ready in 35 minutes and perfect for parties, lunchboxes, or movie nights.
If you love my original gluten-free Chex mix recipe, this maple cayenne version adds a cozy, fall-inspired spin that’s become a reader favorite.
Why This Maple Cayenne Version Works
Most sweet Chex mix recipes lean too sweet for my taste. This one balances real maple syrup and brown sugar with a warming hit of cinnamon and cayenne. Enough heat to notice, not enough to overwhelm. The maple caramelizes in the oven, creating that satisfying sticky-crunchy coating that makes you keep reaching into the bowl. I’ve made this for everything from Super Bowl parties to road trip snacks, and it disappears every time.
Ingredient Notes
- Rice Chex – Rice Chex is labeled gluten-free by General Mills. Wheat Chex is the only variety that contains gluten, so double-check you’re grabbing the right box. Cinnamon Chex is also gluten-free and works well in this recipe if you want to lean into the warm spices.
- Gluten-Free Pretzels – I use Snyder’s Gluten-Free Pretzel Sticks, which are certified gluten-free and also dairy-free. Gratify, Glutino, and Quinn are also good options. Always check the label if you’re celiac.
- Popcorn – Popcorn is naturally gluten-free, and many brands are certified gluten-free.
TIP
Use pure maple syrup, not pancake syrup. Pancake syrup is mostly corn syrup and won’t caramelize the same way. The real stuff is what gives this mix that sticky, toasty coating.
Recipe FAQs
es. Cinnamon Chex works well with the maple and warm spices. Corn Chex is also gluten-free and gives a slightly different texture. Just avoid Wheat Chex.
Not very. The 1/4 teaspoon of cayenne adds warmth, not heat. You taste the maple and cinnamon first, then get a little tingle at the end.
Expert Tips
Storage instructions
Let it cool completely, then keep in an airtight container at room temperature for up to a week.
Serving suggestions
This is perfect for game day spreads, movie nights, or holiday snacking. Set it out alongside gluten-free chicken wings or mozzarella sticks for a full party spread. You can also package it in mason jars or cellophane bags for homemade gifts.
If you like sweet snack mixes, try my gluten-free puppy chow next.
More gluten-free snacks to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Sweet and Spicy Chex Mix
Ingredients
For the Snack Mix:
- 3 cups gluten-free rice chex cereal
- 2 cup gluten-free pretzels - I used Snyders gluten-free pretzel sticks
- 2 cups salted popcorn
- 1/2 cup pecans
- 1/2 cup dried cranberries
- 1/2 cup pepitas
For the Maple Sauce:
- 1/2 cup maple syrup
- 1/4 cup brown sugar
- 2 tablespoons salted butter
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
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Instructions
- Preheat oven to 300°F. Line a large baking sheet with parchment paper or a silpat.
- Combine 3 cups gluten-free rice chex cereal, 2 cup gluten-free pretzels, 2 cups salted popcorn, 1/2 cup pecans, 1/2 cup pepitas, and 1/2 cup dried cranberries in a large bowl.
- In a small saucepan, combine 1/2 cup maple syrup, 1/4 cup brown sugar, 2 tablespoons salted butter, 1 teaspoon vanilla extract, 2 teaspoons cinnamon, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon sea salt. Bring to a boil over medium heat.
- Once boiling, let it cook for 3-4 minutes without stirring. The mixture will thicken slightly. Remove from heat and whisk until smooth.
- Pour the maple coating over the snack mix and stir until everything is evenly coated.
- Spread in a single layer on the prepared baking sheet.
- Bake for 20 minutes, stirring halfway through.
- Let cool completely on the baking sheet, about 15-20 minutes. The mix will feel soft when it comes out of the oven but firms up as it cools.
Notes
- Gluten-free pretzels: I use Snyder’s Gluten-Free Pretzel Sticks. Gratify, Glutino, and Quinn are also good options.
- Rice Chex: Make sure to grab Rice Chex, not Wheat Chex. Cinnamon Chex also works well here.
- Storage: Keep in an airtight container at room temperature for up to a week.
- Want more heat? Increase the cayenne to 1/2 teaspoon.
