When I was a child, Chex Mix was a Holiday staple. My mom was always making up a batch, which we would take to the grandparents’ house, where it would sit out on the counter pretty much all day open for anyone’s munching pleasure.
I don’t know if it was the hint of Fall in the air or what, but last week, I got the notion that I needed to make some Trail Mix. Not ever having made it before, I of course emailed my mom for the recipe. When she sent it to me, I replied asking if she cared if I included it on the blog. Her reply? “I don’t care… but it’s just the one on the box.”
What? My mom’s [not-so] top secret trail mix recipe came off a cereal box? Yep.
What I found, though, after gathering the appropriate ingredients, that the Original Chex Mix recipe is currently only found on the Rice Chex box. The other varieties have the new-fangled recipes (mostly involving sugar), and we wanted none of that nonsense around here.
And yes, my mom’s recipe was pretty close to the one on the box.
The list of ingredients:
3 cups corn chex
3 cups rice chex
2 cups wheat chex
1 cup pretzels
1 small can deluxe mixed nuts (no peanuts) (Optional)
6 TBS Butter
2 TBS Worcestershire Sauce
1 1/2 Tsp seasoned salt
1/2 tsp onion powder
1/2 – 1 tsp garlic powder
I made two batches (as Mom said I should), and added those yummy rye bagel chips. No nuts for us, as my youngest is allergic.
First you mix all the dry ingredients:
Then you melt the butter and mix in all the spices.
Pour the butter mixture into the dry mixture, and toss to coat. Put it in a large roasting pan. I didn’t have one large enough, so I borrowed my neighbor’s and it was awesome. I might just have to forget to take it back. This thing would be awesome for Thanksgiving dinner. (Just kidding! It was already returned, along with some yummy trail mix as a thanks for letting me use it).
Cook it at 250 for 1 hour, stirring every 15 minutes. When it’s done, lay it out on paper towels to cool.
Then store in an air-tight container.
Mmm… Tastes like fall!