Chex Mix

Richard Stanford -

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!