Spicy Chex Mix
Chex mix is a favorite to make as soon as fall rolls around. It’s an all day activity as I end up making numerous batches to give to friends. Many have told me that once they start snacking on it, they just can’t stop! Which is a good and bad thing, good because it tastes so good but bad because too much of anything good isn’t the best for us, especially our waistlines! But every year I find myself making more and more of this treat just to be handing it out to more people. I’m happy to do so because it fills the apartment with that lovely freshly made chex mix smell and it really isn’t that hard to make. The hardest part is probably just doing the shopping for the ingredients, but hey who doesn’t like a trip to Aldi or Target?
So I truly believe that the reason that everyone falls in love with my version of chex mix is because of something I like to call my secret ingredient…but in all reality, it’s nothing special that I have personally made. I’ve thought long and hard about giving out the information on what sets this apart from others but ultimately I want everyone to give this recipe a shot. So what is it? It’s a spicy garlic blend that replaces the typical garlic powder in the recipe. The blend I use is from the Kansas City, City Market, specifically a shop called Tikka House. They have the most amazing assortment of fresh spices (and delicious bites to eat) in the area. So credit goes to them on what really makes this recipe stand out.
What you need:
3 cups Corn Chex
3 cups Wheat Chex
3 cups Rice Chex
1 cup Pretzel Rods (Dot’s!)
1 cup Cheerios
3 cups Cheez-It’s (I do 50/50 with white cheddar and regular)
1 can mixed nuts
16 tablespoons Margarine (2 sticks)
3/4 cup Worcestershire
1 tablespoon Season Salt
4 tablespoons garlic powder
2 tablespoons onion powder
Directions
Heat oven to 275°
Mix together cereal, pretzels and peanuts in a large bowl
Melt Margarine and add seasonings and Worcestershire and stir until seasonings are dissolved.
Pour margarine mixture over mix stir thoroughly until combined, you want all the cereal to be moist.
Split the mixture over two cookie sheets and bake for 1 hr, stirring every 15 minutes. (A good indication if it is done is if the Cheerios have turned to dark brown)
Remove from over and cool completely before putting it into bags/storage.
