Hot and spicy chex mix recipe
Chex mix of all types used to be a super special treat made by Moms for super special times. Then General Mills got in on the business and ruined it for everyone (what a surprise). Now Chex Mix is an every day occurrence: over salted and commonplace.
But you can still make those big huge batches of Chex Mix that your Mom made during the holiday season, with all the special spices and seasonings she used. In fact, I have found that everyone significantly prefers homemade mix to packaged mess that you buy in the store.
And since Thanksgiving is right around the corner, everyone seems to be looking for munchies to put out while the dinner is still cooking. For the most part, I try to keep that to a minimum because dinner is a huge production around here and I do not want people full, but everyone clamors for chex mix. I have a number of different variations, so I will find my recipes and post some of them here.
This is particular variation is pretty zippy. We like things spicy around this house, so we go for broke with the Tabasco sauce (and usually throw in some Texas Pete, the favorite sauce of the Mister, for good measure). And our measurement is usually a little more than the three teaspoons called for, but that is because we are spice masochists.
Ingredients:
1/4 cup butter
1 tablespoon Worcestershire sauce
1 1/4 teaspoons seasoning salt
2 to 3 teaspoons red pepper sauce
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup bite-size cheese crackers
1 cup pretzels
1 cup mixed nuts
Heat oven to 250°F. In ungreased large roasting pan, melt butter in oven. Stir in Worcestershire sauce, seasoned salt and pepper sauce. Gradually stir in remaining ingredients until evenly coated.
Bake uncovered 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
If you want to make it in the microwave, you can do it as follows:
In large microwavable bowl, microwave butter until melted. Stir in Worcestershire sauce, seasoned salt and pepper sauce. Gradually stir in remaining ingredients until evenly coated.
Microwave uncovered 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
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