I’ve had a couple of requests for the Chex Mix recipe, so here goes…
This recipe makes enough to fill 2 one-gallon Ziplock bags with a bowl left over to snack on right away. 🙂
Fill a large oval roasting pan with:
2 pounds mixed nuts or peanuts
1 16-oz. bag pretzel sticks
5 c. Rice Chex
5 c. Corn Chex
5 c. Crispex
5 c. Cheerios
You may substitute Wheat Chex, other pretzel shapes, rye crisp rounds, goldfish crackers or Cheese Nips for any of the above.
In a small sauce pan, heat til melted:
2 sticks butter or Parkey margarine [I use one each.]
4 tsp. Lawry’s Seasoned Salt
5 T. Lea and Perrin’s Worcestershire Sauce
dash of garlic powder
Pour over cereal mixture and stir well to coat.
Bake in a 250* F oven for 1 hour, stirring every 15 minutes.
I always serve this with the cookies at our open house. The salty snack is a great balance to the sweet treats.