I need a good homemade chex mix recipe
this is delicious - the bacon grease makes it a real 'guy' chex mix. I only used 1/2 cup - it was all I had on hand. I made it this Christmas after finding it posted on another board, and it got rave reviews!
Sugarbrown's Mama's Amazing Nuts 'n' Bolts
Nuts & Bolts
1 cup butter
1 cup bacon fat (or if you've got a daughter who won't eat pork - another cup of butter - or margarine if you've a mind to...)
1 Tbls Worcestershire sauce
1 tsp garlic salt
1 tsp onion salt
1 tsp celery salt
6-8 drops tabasco sauce
1 reg box cheerios
1 reg box rice chex (or if you're in Canada - Crispix..NOT Shreddies....blech....too sweet)
1 bag pretzel sticks
2 cans mixed nuts
Dump all cereals, pretzels and nuts in a VERY large ovenproof bowl.
Melt and cook all the other stuff in a pan on the stove.
Pour melted mixture slowly over the cereals etc and have someone else stir while pouring!
Heat in a 200 degree F oven for one hour....stirring every 20 minutes or so.
After an hour, turn off the oven, and let the mixture sit in the oven for however long is convenient.
EAT and EAT.
We freeze this in ice cream pails, and then heat up every so often for guests (or Cindy) and pig out...
Change up the ingredients. Before I make a new batch I always go to the Farmer’s Market or bulk food store and see what they have.
I like to use alphabet pretzels, sesame sticks, cheese crackers, raisins, chow mein noodles, oyster crackers, pepitas or other seeds, etc. I know it’s branded “Chex Mix” but I usually use a generic Chex-like cereal as the base.
My sauce recipe is similar to the above, except I add a tbsp of soy sauce and don’t use bacon fat (although I’ll try that next time!).
I have also found that if you almost double the sauce recipe and coat and stir the mix every twenty minutes, the level of flavor is more to my liking.
I must amend my previous post, and relay the actual sauce recipe I use:
3 tbsp. Butter
.25 tsp each of Garlic Powder and Onion Powder
2 tsp. Lemon Juice
2 tbsp. each of Worcestershire Sauce and Soy Sauce
That is the recipe I double or triple, coating and stirring the mix every twenty min. during the “baking”.
It makes for a less salty mix considering most of the ingredients already have salt on them.