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
- 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
- Preheat the oven to 250⁰ F.
- 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)
- Mix in the seasoned salt and the worcestershire sauce.
- Add the cereal and nuts. Toss well to coat evenly.
- Heat in the oven for 45 minutes, stirring every 15 minutes.
Eat the love!
- 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.