Chex Mix

This time of year I’m inundated with potlucks: family potlucks, friend potlucks, work potlucks…day after day after day. Don’t get me wrong, I’m not complaining (At least not at this point. Talk to me again after the holidays when I’m trying to squeeze into skinny jeans). Even though I’m a sugar addict, I find that the balance of sweet to salty treats at these potlucks is disproportionate. The past few years, I’ve been opting to bring something salty. Here is my Chex mix recipe (A CROWD PLEASER! MUCH BETTER THAN THE STORE-BOUGHT STUFF!), but a seasoned cracker recipe will soon follow as well.

6 cups Corn Chex cereal (I double the corn Chex since I don’t like wheat Chex. If you are a fan, use 3cups each)
3 cups Rice Chex cereal
1 cup pretzels
1 cup mixed nuts
6 tablespoons butter
2 tablespoons Lea & Perrins Worcestershire sauce
¾ teaspoon garlic powder
1-1/2 teaspoons seasoned salt
½ teaspoon onion powder

Preheat your over to 250 degrees.

Measure your cereals, pretzels and nuts into a large bowl.

Over low heat on your stovetop, melt the butter. Add the Lea & Perrins and your spices and stir to combine. Pour the butter/spice mixture over the cereal/pretzels/nuts and mix thoroughly to combine.

Spread the mixture onto two rimmed cookie sheets and pop them in the overn for 1 hour. Stir every 15 minutes.

After an hour, spread the Chex mix on paper towels to cool and then transfer to plastic bags for storage. The flavors fully develop overnight.