Ruric-Amari Home » Family Home » Starving Artist Cafe » Chex Mix

Chex Mix

Party time! Excellent! Pick your sauce,then combine with the "dry" ingredients:
chex, nuts, pretzels, and crackers.

The sauce, per batch

• 1 stick butter
• 2 T Worchestershire sauce
• scant 1 T Tabasco sauce
• scant 1t seasoned salt
• optional: 1/2 t garlic powder
• optional: 1/2 t basil
• Optional: 1/2 t paprika
• Optional: 1/8 t pepper

The "dry" ingredients for TWO batches

• 3 13 oz. boxes of CheezeIt crackers, various flavors. (15 c)
• 1 14 oz box Chex cereal (corn or rice) (14 c)
• 1 1-lb Bag small pretzels or pretzel sticks (6 c)
• 1 Can (12 oz) lightly salted peanuts (1+ c)

The "dry" ingredients for THREE batches

• 3 13 oz. boxes of CheezeIt crackers, various flavors. (15 c)
• 2 14 oz box Chex cereal (corn or rice) (28 c)
• 2 1-lb Bag small pretzels or pretzel sticks (12 c)
• 2 Can (12 oz) lightly salted peanuts (3 c)

Cook in two batches (dry ingredients per batch ~ 18 cups):

Melt one stick butter. Mix in seasoning ingredients.

Add half the chex cereal to the seasoned melted butter and stir well so that the seasoning is absorbed into the cereal.

Add half the pretzels and crackers and stir gently but thoroughly.

Cook at 250 degrees for one hour, stirring occasionally to avoid having the seasoned butter pool on the bottom of the pan.

Repeat for second batch.

This mix will keep almost indefinately, especially if locked up! :)

1. Corn chex: one cup = one ounce.
2. Pretzels: 1 cup = 1.5 oz.
3. Cheese crackers mixed sizes: one cup is scant 2 oz.
4. P-nuts: one cup = 3.5 oz (almost a can)
5. Butter: one stick Land of Lakes butter will coat 18 -22 c dry mix.

Created and maintained by M Enright
Pictures and text ©2004-2009 by Maura Enright