Chex Mix should be yours. Use this recipe as a starting point - or not - but adjust it until you can't stop making it. Then back off one notch.
Are you still following the recipie on the back of the cereal boxes? Or maybe even buying it premade? Well, I won't judge, but wby dont y'all give this a try and let me know how it goes.
This is sized for a Big Ass Sheet Pan. If you don't already have one of these, get one - it actually fits a normal residental oven side to side. While we're on the subject, use this for a smaller pan - two of them will fit on one rack, instead of the normal situation where you're using a half sheet pan and two of them will almost fit on a rack, which totally doesn't count.
Anyway, chex mix. You're looking for 10-12 cups of dry ingredients. A decent starting point is this. Preheat the oven to 225 degrees fan (or 250 boring), then gather:
- 2 cups each of rice, wheat, and corn chex
- 1-2 cups of nuts
- 1 cup of pretzels
- 1-2 cups of bagel chips
- 1 cup of melba toast
Feel free to adjust to your preferences. This is a good opportunity to use stuff up as well. Just dump it all out onto your sheet pan.
Now for the sauce. Start by melting 5 tablespoons of butter (or if you want to be dairy free, Earth Balance) in the same a two cup measuring cup you used above. Then fill to the 1 cup mark if you did 10 cups dry - or a bit more if you did closer to 12 - with wostershire sauce. Yes, its a lot, but its sooooo good. I recommend Annie's if you're vegetarian, but you do you.
Now to that mix, add the following:
- 2 tsp seasoned salt (I like Lawry's, but whatever)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp celery salt
- 1 tsp roasted garlic
- 0-1 tsp chili oil (depending on preference)
Dump it out over the dry mix and use a big spatula to mix it up. Then stick it in the oven and set a timer for 15 minutes. You're going to stir this about that often for 75-90 minutes or until its dry. Once cool, store in an airtight container, etc, etc, you know how this goes.
That's it. Snack responsibly!