About half a minute after the last trick or treaters leave the doorstep, I start thinking about Christmas. (Yes, I’m one of *those* people!) Since it’s almost Thanksgiving, a.k.a. Pre-Christmas, this past weekend I took the liberty of making my first batch of my proprietary Xmas Chex Mix. ‘Tis the season!
The stuff is simple to make — even little kids can help out — and irresistibly good. And, divvied up into festive baggies with a cute label, it’s a cheerful gift for neighbors, friends, and family! The recipe below is my personal blend, but you can zuz it up by customizing the ingredients to your own taste. The key is the tossing with butter, baking, and drying at the end.
Suggested cocktail pairing: beautiful with a Manhattan!
3 cups corn Chex
3 cups rice Chex
3 cups whole wheat Chex
3 cups honey nut Chex (or frosted Cheerios)
1 cup honey roasted peanuts
1 cup pretzel pieces (honey mustard flavor if you can find them)
1 cup parmesan & garlic pita chips
1 cup sesame sticks
6 tablespoons salted butter
3 tablespoons Worcestershire sauce
2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
Pre-heat the oven to 250 degrees F. In a very large bowl (I use a pot) combine the dry bits (Chex, peanuts, pretzels, chips, sesame sticks). In a small saucepan, melt the butter and stir in the Worcestershire sauce, seasoned salt, garlic powder, onion powder and a good pinch of pepper. Pour the butter blend over the cereal mixture, tossing well for 3-5 minutes or until the cereal mixture is evenly coated. Pour the mixture onto a couple of foil, parchment, or silicone lined baking sheets, in an even layer on each.
Bake 1 hour, turning with a spatula every 15 minutes. Spread on paper towels to cool, about 15 minutes. (Don’t skip this step, it’s crucial for drying everything out evenly.) Store in airtight container or baggie. Enjoy!