Okay, I know you want to ask me, “Why didn’t you just go to the store and buy a bag of Chex Mix.” Believe I have in the past, but the older I get the more sensitive I seem to be to salt and that stuff they have in the store is salty. I was cruising through the wonder cooking site of the Pioneer Woman, and I found a recipe for homeade Chex Mix. It had just the right amount of salt to show that it was seasoned well without overdoing it. My store didn’t have rice Chex cereal, so I used only wheat and corn.
While preparing to make this, I also learned how to mash garlic without a garlic press (visit here). It was a liberating experience and all, but I plan on stopping by a store and buying a garlic press this week (lol).
Adapted from Pioneer Woman
4.5 cups Corn Chex cereal
4.5 cups Wheat Chex cereal
2 cups pretzel sticks
10 oz. mix nuts
1 stick butter, unsalted
3 cloves garlic, mined
4 cloves garlic, mashed
3 Tbsps. Worcestershire sauce
8 shakes hot sauce
1 tsp. Lawry’s Seasoned Salt
1/4 tsp. onion powder
1. Preheat oven to 250 degrees.
2. Dump cereals, pretzels, and nuts in a large mixing bowl. Set aside.
3. In a seperate microwable bowl, add the remaining ingredients until the butter is melted. Pour liquid over cereal mix and toss until evenly coated.
4. Transfer the mix onto 1 or 2 baking sheet, and bake for 1 hour 15 minutes, stirring every 15 minutes.
5. Let mix cool and store in an airtight container.