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Sriracha Stout Chex Mix

Course: Appetizer | Beer Style: Irish Stout

Sriracha Stout Chex Mix

We’re still on the Sriracha train, this time with a twist on the class Chex Mix—a Sriracha Stout Chex Mix. The stout is reduced to thick syrup, and butter and Sriracha is added to that syrup. This blended with cashews, Thai green curry, and the Rice Chex.

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Prep Time: 20 minutes | Yield: 8 to 12

Ingredients

  • 1 cup stout
  • 3 Tbsp Sriracha
  • 6 cups Rice Chex
  • 1 cup roasted cashews
  • 6 Tbsp butter
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp Thai green curry
  • 1 Tbsp garlic powder

Directions

  1.  
  2. To make this Sriracha stout chex mix, reduce stout in a sauce pan over low heat until it resembles a thick syrup.
  3. Melt butter into the stout syrup.
  4. Add Sriracha and stir to incorporate.
  5. Remove from heat and add Worcestershire sauce.
  6. Heat oven to 250°F.
  7. Mix Chex, cashews, Thai green curry and garlic powder.
  8. Pour liquid over the dry ingredients and mix thoroughly.
  9. Lay into baking sheets.
  10. Bake 1 hour, stirring every 15 minutes.

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stout meatballs and tomato sauce

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Stout Infused Meatballs and Tomato Sauce

Hearty meatballs and homemade tomato sauce gain depth of flavor with a tipple of dark beer. Stout--with its soft hop character, round mouthfeel and pronounced malt backbone--is an excellent tool to have on hand for grounding a dish, both tempering the acidity of a bright tomato sauce and balancing the savory juiciness of good ground beef. I like to cook with a dry, Irish-style stout with black-olive notes, like the Boston Irish Stout from Harpoon Brewery. This isn't the time for high-octane imperial stouts or anything described as "coffee," "chocolate," or "oatmeal." Save those stouts for baking.

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