We need to talk about my love affair with chex mix.
It’s getting serious.
Like pretty much all of my great loves, this has been mostly one sided.
As usual, I rushed into things. I took too much, too fast. I was taken in by good looks and charm, and then left alone, sick to my stomach. Yet, I never learn. I keep coming back for more. Because no matter how much it hurts later, it’s totally worth it.
Tonight, for dinner, I ate ice cream and a big bowl of chex mix. Why? I guess I’m just a fool in love.
I’m not really even kidding. I love chex mix.
It might be (close to) the perfect snack. I change up my recipe pretty much every time I make it depending on what I feel like. For instance, I’m not a big pretzel fan, so I usually leave those out. I LOVE those little rye chips, but I can’t always find them at the store. Sometimes, my chex mix consists only of chex and peanuts. I just follow my heart.
This is what it looked like today:
Chex mix (adapted from the Chex mix cereal box)
3 c. Rice Chex
3 c. Corn Chex
3 c. Wheat Chex
1 c. peanuts (salted)
1/2 – 1 c. cashew halves (salted)
1 c. Cheez-its
1 stick butter
3 T. Worcestershire suace
1 and 1/2 t. seasoned salt
1 t. garlic powder
1 t. onion powder
Preheat oven to 250 degrees F.
place stick of butter in a large roasting pan or on a baking sheet. Place pan with butter in the oven until melted.
Meanwhile, mix together the chex, nuts and cheez-its in a large bowl, and set aside.
Once the butter is melted, add Worcestershire sauce and seasonings, and stir until combined. Pour about half of the melted butter mixture over the chex mixture and stir. Pour all of the chex mixture into the pan with the rest of the butter and stir until everything is evenly coated. Cook for about 1 hour, stirring every 15-20 minutes. Remove from the oven and pour over paper towels. Let dry. Stir in an air tight container (or eat it all for dinner).