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Welcome to another brief non-recipe!
Growing up, my family would make the original Chex Mix from scratch. Somewhere along the way, my dad got the idea to make it — better, and by “better,” I mean “double the sauce recipe for the same amount of Chex.” So, without further ado, here’s how we make Chex Mix:
9 cups various Chex cereals
1 cup peanuts (or cashews, if you’re possibly-allergic to peanuts, like me)
2 cups pretzels (courtesy of my friend Michelle, who could always go for more pretzels)
12 TBS butter (or vegan butter, and you can also use the original 6-8 TBS and double the spices when you’re making a second batch, because you still have more cereal to use up, and you need it to be “healthier”)
1/4 cup Worcestershire sauce
1 TBS seasoned salt
1.5 tsp garlic powder
1 tsp onion powder
Preheat oven to 250 F. Mix the cereals, nuts and pretzels in a laaaaaarge bowl or stockpot. In a separate container, melt the butter and mix in the rest of the sauce ingredients. Pour the sauce over the mix and stir to coat.
Spread the mix on shallow baking trays and bake for 1 hour, stirring every 15 minutes. The first and second bakes, when the mix is warm and tender and not crunchy yet, are my favorites, but I’m a weirdo.