Slow Cooker Guchujang Chex Mix
◔ Makes about 20 cups
⧖ 10 minutes, plus 2 hours cooking time (with intermittent stirring)
3 cups corn Chex cereal
3 cups rice Chex cereal
2 cups wheat Chex cereal
2 cups melba toast, bite-size
2 cups pretzels, bite-size
1 ½ cups cashews or other nuts (one 8.5 ounce can)
1 stick butter or margarine
2 tablespoons Worcestershire sauce
1 tablespoon gochujang sauce or Sriracha
2 teaspoons seasoning salt, like Beautiful Briny Sea Sultan Papadopolous
1 teaspoon garlic powder
½ teaspoon onion powder
Combine cereal, melba toast, pretzels, and cashews in a slow cooker.
Melt butter in a pan and whisk in all other ingredients.
Pour over cereal mixture and stir gently to combine.
Cook for 2 hours in the slow cooker on high, with the lid off. Stir every thirty minutes or so to keep the pieces on the bottom from burning.
Remove from slow cooker and package or serve immediately to prevent burning.
Wholly Gochujang or a similar product works really well, but Sriracha or another chili sauce can be used if that's what you have in the fridge. If you're sensitive to sulfites, Wholly Gochujang is a good choice because, unlike Sriracha, it is sulfite-free.
The exact composition of the cereal isn't all that important, so if you have rice Chex and you're all out of corn? Just make sure you have 8 total cups of Chex cereal, any type.
Use vegan versions of margarine and Worcestershire sauce if you want to make this one vegan-friendly. (And why not?)