Eating my Youth: Chex Mix

Every so often, I like to take stroll down Amnesia Lane.  My husband and I reminisce about by-gone days and ideas.  One night we were re-living our child’s-eye view of cocktail parties of the 60’s.  Both of our parents would entertain friends, set up a bar area, make hors d’oeuvres, and that staple munchie, Chex Mix.  All I could think about that night as I was trying to fall asleep was making some Chex Mix.  It would be like eating my youth.  Because if my youth had a flavor, it would be Chex Mix.  But not the stuff in a bag from the store.  And it turns out,  not following the recipes I found on the internet.  We did NOT have bagel chips in our Chex Mix in the 60’s  I mean, who even knew what a bagel chip was in 1969?  I had to scour images of Chex boxes until I found one that had the recipe on the back.  And one morning, I finally found it. The Holy Grail of Snacking.  So give yourself some love this weekend, and make some

Chex® Mix:

  • 6T Butter
  • 1 t seasoned salt (recipe follows)
  • 4 t worcestershire sauce
  • 2 C of each of Corn, Rice, and Wheat Chex (for gluten free, just omit the Wheat Chex, and increase each of the others so you have a total of 6 cups of cereal)
  • 1 ½ C mixed salted nuts
  1. Preheat the oven to 250⁰ F.
  2. Melt the butter in a shallow pan (a 9×12 baking dish works OK, but my roasting pan that has sides that are a little higher prevents spills)
  3. Mix in the seasoned salt and the worcestershire sauce.
  4. Add the cereal and nuts.  Toss well to coat evenly.
  5. Heat in the oven for 45 minutes, stirring every 15 minutes.

 

Eat the love!

 

Seasoned Salt

  • 2 T salt
  • 2 t sugar
  • ¼ t turmeric
  • ¼ t onion powder
  • ¼ t garlic powder
  • ¾ t paprika
  • ¼ t cornstarch (prevents caking)

Mix it all together in a jar.  Store in a dark place tightly lidded.

 

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