If you haven’t tried duck fat yet, you’re missing out. It adds a deep, savory richness that rivals bacon and gives fried foods a beautiful golden finish—especially potatoes.
Duck fat lends incredible flavor to this Chex mix, transforming a classic snack into something decadent and memorable.
If your store doesn’t carry rendered duck fat, it’s available from specialty shops or online.
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This Duck Fat Chex Mix was inspired by Jake Godby of San Francisco’s Humphry Slocombe. I adapted his idea and added my own touches to balance sweet, salty, savory, and spicy flavors. The duck fat and Chex cover the savory and salty, so I added Sriracha-roasted peanuts for heat and candied bacon for sweetness.
We love Sriracha, so I roasted peanuts coated in a Sriracha-spice mix. They turned out addictive and were nearly eaten before the rest of the mix was ready.
For sweetness, candied bacon was the obvious choice. It complements the richness of the duck fat and the heat from the peanuts.
Instead of baking the Chex mix in the oven, I used a crock pot. On hot days I avoid turning on the oven, and the crock pot does a perfect job slowly coating the mix without overheating the kitchen.
Janette and I both loved this version. It’s bold, layered, and full of contrasting textures. I brought some to my family in Florida and it was a big hit.
If you want to elevate your standard Chex mix, this duck fat version is worth trying.
Crock Pot Duck Fat Chex Mix Recipe
Ingredients
Sriracha Roasted Peanuts Recipe
- 2 cups Unsalted Peanuts
- 1 Tbsp Olive Oil
- 2 Tbsp Sriracha
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1/2 tsp Cayenne Pepper
Candied Bacon Recipe
- 3-4 Slices of Bacon
- 1/4 cup Maple Syrup
- 3 Tbsp Brown Sugar
Duck Fat Chex Mix Recipe
- ½ cup Rendered Duck Fat
- 1 tsp Worcestershire Sauce
- 2 tsp Smoked Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Black Pepper
- 1/8 Tsp Cayenne Pepper
- 3 cups Corn Chex
- 3 cups Rice Chex
- 1 1/2 cups Wheat Chex
- 1 cup Small Pretzels
- 3-4 Thyme Sprigs
Instructions
Sriracha Roasted Peanuts Recipe
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Preheat oven to 350°F (175°C).
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Spray a baking sheet with non-stick spray and optionally line with foil for easy cleanup.
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In a medium bowl, whisk together olive oil, Sriracha, salt, garlic powder, and cayenne.
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Add the peanuts and toss gently until evenly coated.
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Spread peanuts in a single layer on the prepared sheet.
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Bake 12–15 minutes, allow to cool, then set aside.
Candied Bacon Recipe
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Preheat oven to 350°F (175°C).
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Line a baking sheet with foil and place a wire rack on top. Arrange bacon strips on the rack.
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Brush bacon with half the maple syrup and sprinkle half the brown sugar over the strips.
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Bake 20 minutes, flip the bacon, brush with remaining syrup and sprinkle the rest of the brown sugar, then bake another 15 minutes.
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Remove when cool enough to handle so it doesn’t stick, then chop and set aside.
Duck Fat Chex Mix Recipe
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In a small saucepan over low–medium heat, melt the duck fat. Stir in Worcestershire sauce, smoked salt, garlic powder, onion powder, black pepper, and cayenne. Remove from heat once combined.
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Add all Chex cereals and pretzels to the crock pot. Drizzle the duck fat mixture over the top and toss gently to coat. Tuck thyme sprigs on top.
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Cook on low for 3 hours, stirring every 45–60 minutes to prevent burning on the bottom.
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When finished, spread the mix in a single layer on parchment until cool.
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Combine the cooled Chex mix with the Sriracha peanuts and candied bacon. Serve immediately or store in an airtight container.