Perfect snack mix for tailgating or camping trips!
12 ounces (16 slices) Wurst Haus Hickory-Smoked Bacon
3 tablespoons maple syrup
1/2 teaspoon chipotle chile powder, optional
1/2 cup (1 stick) butter, melted
1/3 cup chipotle hot sauce
1/2 teaspoon salt
2 cups Wheat Chex cereal
3 cups Corn Chex cereal
1 1/2 cups raw pecan halves
2 cups pretzel nuggets
1 1/2 cups (6 ounces) sharp cheddar, shredded
Preheat oven to 400°F. Top two rimmed baking sheets with wire racks. Lay bacon strips in single layer on racks, leaving at least 1/2 inch between strips. Bake 15 to 20 minutes, until crisp, but not burned.
Brush with maple syrup and sprinkle with chipotle powder (if using). Bake additional 3 to 5 minutes. Remove from oven and cool. Cut bacon strips into 1/4-inch pieces. Set aside.
Reduce oven temperature to 250°F. In large bowl, whisk together melted butter, chipotle hot sauce and salt. Add cereal, pecan halves and pretzels. Mix well. Add cheddar and mix well to incorporate.
Spread mixture over 2 rimmed baking sheets in even single layer. Bake 1 hour, mixing every 15 minutes. Remove from oven. Divide bacon pieces evenly between two sheets and mix well. Cool to room temperature before serving.