Original Chex Mix – with a kick!
Let’s face it – Chex Mix is a staple in many homes all around the world, especially around the holidays. I make about 3 batches between Thanksgiving and New Year’s. On a rare occasion, I will surprise Gabe and make a batch or two throughout the year! It happens to be his all-time favorite snack! There are some new versions out there as well as the classic, and each are just as delicious. I am very old school, and it is hard to steer me away from the classic version, although my version does have a little spicy kick that makes it just something a little more special! I hope you will try this kicked up version and love it just as much as we do!
First, let me explain that I do not care for the Wheat Chex so I omit them all together. I divided the 3 cups of Wheat Chex the original recipe calls for throughout the other components of the mix.
3 cups Corn Chex Cereal
3 cups Rice Chex Cereal
1 1/2 cups mixed nuts
1 1/2 cups pretzels
1 1/2 cups Goldfish or cheese flavored cracker
1 1/2 cups oyster crackers
7 tbsp. butter, unsallted, melted
2 tbsp. Worcestershire sauce
1 tbsp. hot sauce
1 1/2 tsp. seasoned salt
3/4 tsp. garlic powder
1/2 tsp. onion powder
Preheat oven to 250 degrees. In a very large bowl add the cereal, nuts, pretzels and crackers. Mix until well combined. Set aside. In a medium bowl. Add the melted butter, Worcestershire sauce, hot sauce, season salt, garlic and onion powder. Stir until combined. In a large roasting pan add the dry mixture. Pour the butter mixture over the dry mixture and mix until well combined. Bake the mixture for 1 hour, stirring every 15 minutes. Spread on paper towels to cool for 15 minutes. Store in an airtight container.
Slightly Adapted from: Chex Cereal