Here are a ouple of previously posted Chex Snack Mix recipes, followed by today’s recipe.
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 teaspoon seasoning salt
¾ teaspoon garlic powder
½ teaspoon onion powder
5 cups Rice Chex cereal
5 cups Corn Chex cereal
2 cups (10-ounce can) lightly salted, deluxe mixed nuts (see note)
Preheat the oven to 250 F.
Place butter in a 2-cup glass measure and microwave on High (100 percent power), covered with a paper towel, until just melted, about 30 seconds to 1 minute. Remove from microwave and stir in seasonings.
Pour cereal and nuts into a large, ungreased roasting pan. Toss lightly to mix. Drizzle butter mixture over cereal mixture, tossing gently until cereal and nuts are coated as much as possible. Bake, uncovered, for 1 hour, stirring every 15 minutes. Remove from oven, and pour onto paper towels. Cool to room temperature, about 15 minutes, and store in airtight containers for up to two weeks.
Makes 11 cups.
Note: You may substitute any variety of lightly salted nuts you like, such as all cashews or a peanut mix.
PER ¼-CUP SERVING: Calories 79 (57% fat) Fat 5 g (1 g sat) Cholesterol 4 g Sodium 121 mg Fiber 1 g Carbohydrates 7 g Protein 2 g