Good Old Chex Mix
- natewrites Sep 7, 2010 04:46 PM
With the holidays coming up sure enough after Labor Day, so will the homemade Chex Mix.
However, not all Chex Mix recipes are created equal. I've had some Chex Mix at parties that was awful: dried out, flavorless, skimpy on the goodies.
I've seen Chex Mix with dried Ranch mix in it, with Cheetos, with bagel chips, with Pepperidge Farms Goldfish in it. You name it.
For me, I double the peanuts, use straight pretzels, not twists, and I double the butter and the seasonings. I put a tiny splash of hickory smoke into the butter/seasonings, too.
What do you put in your Chex Mix that is different?
Because I'm an umame/salt freak and so are most of the people I know, I go one and one half on the butter mixture, and my top- secret ingredients (not secret anymore, I guess :) are the regulars plus just a small dab of anchovy paste and a sprinkle of celery seed. It adds more depth than worcestershire alone, and no one has ever complained about it. (I have friends and family who despise anything that even makes them THINK about anchovy paste.) I also double up on the (dry-roasted) peanuts, and I use sourdough pretzel nuggets with coarse salt; and I frequently use an extra measure of corn or rice chex in place of some of the wheat. Oh, and I use unsalted butter and a good extra shake of kosher salt.
You know, i have never had home-made Chex mix!
i know I'd love it!
Maybe, I'll have to give it a go..I am sure I could get pretty creative!
I use a variation on the original 1954 recipe. I sub filberts for peanuts and amp things up with a very healthy dose of pepper sauce of one sort or another.