Oh the weather outside is frightful … 102 degrees. But the fire is so delightful … in the BBQ grill at least. And since we’ve no place to go … at least not until it’s time to pick up Gregory … Let it snow, let it snow, let it snow. Don’t I wish!
Okay. I admit that the above may seem like a non sequitur, but hang with me for a moment, there’s a perfectly reasonable explanation.
You see, the aroma of Chex Mix reminds me of Christmas – Christmas baking to be exact. And for as long as I can remember, making Chex Mix has been part of Christmas baking. Yes, I realize it’s not baking as in the ‘baking cookies’ sense, but it’s certainly on the list of holiday treats that occupy time in the oven. Anyway… when I’m baking I tend to sing or hum (largely because I also enjoy Grand Marnier on the rocks while I bake) and what I tend to sing or hum the most (for some unknown reason) is the winter song * Let It Snow.** So… the first paragraph is not really a non sequitur at all, but an odd conglomeration of Chex Mix, Christmas baking, and a deep longing for autumn and winter heightened by the aroma of Chex mix intended to go into lunch boxes this week.
Remember that in the oven directions version, it’s necessary to open the oven door and stir the cereal every 15 minutes. And so 3 times in an hour (Ken did 1 of the 4 stirrings while I picked up Gregory) I opened the oven and was lavishly surrounded by the intoxicating fragrance of Worcestershire, seasoned salt, corn-wheat-rice cereal and Christmas. Mmmm.
Feel free to make fun of me for still making Chex mix in the regular oven. I’m well aware that there are now microwave directions, but as a self proclaimed “traditionalist” in many things I prefer the oven baked variety. Not that there’s anything wrong with using the microwave; it’s a great tool for steaming veg, giving baked or fire grilled potatoes a head start, melting butter, and popping corn in a paper bag without oil. But, give me the old fashioned melt butter, add cereal and stir every 15 minutes version of Chex Mix and I’ll be fine.
At least I’m consistent. I still prefer sabayon made via a double boiler with continuous whisking, hollandaise that did not begin in a package, risotto that is watched and stirred with a wooden spoon and chocolate cake made from scratch. Save me, too, from any recipe that requires “Helper.”
Thus with dreams of crystalline drifts of driven snow, I’m cataloguing the traditional version on MHC and I’m also including a version that I did as a bold lunch box treat. First, the traditional seasoning and then the bolder version … both with oven directions.
Chex Mix Traditional
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
Oven Directions
Heat oven to 250°F.
In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven.
Stir in seasonings.
Gradually stir in cereal mixture until evenly coated.
Bake 1 hour, stirring every 15 minutes.
Spread on paper towels to cool, about 15 minutes.
Now… the MHC version published in order to keep it for the next time I try to remember ‘how did I do that big batch that tasted amazingly delicious?’
MHC Chex Mix – big batch – BOLD flavor – Oven directions
1 entire box (about 6 – 7 cups) of Wheat Chex
6–8 C Rice Chex
6-8 C Corn Chex
1/2 bag bugles snacks
1/2 can of cocktail peanuts
a handful of smokehouse almonds (GDG’s favorite)
2 sticks butter
5 T Worcestershire sauce
2 tsp garlic powder
2 tsp onion powder
1 tsp seasoned salt
2 tsp cayenne pepper
2 tsp paprika
a few grinds of black pepper
Heat oven to 250°F.
In ungreased large roasting pan, melt butter in oven. Add seasonings to the pan and stir to combine until seasonings are one with the butter.
Pour in cereal, bugles and peanuts. Stirring thoroughly after each addition. Stir until evenly coated.
Bake 1 hour, stirring every 15 minutes, dreaming of Christmas and snow each time you open the oven door.
By the way … what’s with the paper towel cooling? Is there a reason for this? I’ve never done this nor have I ever seen my mother do it. Cooling in the pan works fine and I’ve never had soggy Chex Mix. Just make certain it’s completely cool before storing in containers.
This MHC kicked up version, a little spicier than usual and notably less salty, has been a true hit with everyone in the family. Madeleine has asked to take some to both of her new teachers to share with them, Gregory enjoys it as a snack and in his lunch, and Ken took a whole container to his office to snack on. I’m having lots and lots of will power and staying out of it … I wish… let it snow, let it snow, let it snow.
~Enjoy!
