Between the various holiday and sports-watching parties recently, I’ve been a snack-mix making machine. Back in the olden days when I was a kid (stop laughing, mom) …there really was only one type of snack mix…just your basic Chex Mix. It didn’t come in pre-made in bags in the chip aisle, and you couldn’t buy packets of “Chex Mix” seasoning. As a kid, I loved finding cashews hidden at the bottom and carefully avoided those nasty rye chips.
Now, snack mixes have created their own micro-economy. In addition to copious varieties of packaged snack mixes, the available recipes are mind-boggling. I’m still partial to the flavors of the classic version. This recipe is nut free. I’ve also swapped bagel chips in place of the rye chips. That’s what is so great about this recipe, you can change ingredients in as you prefer (gluten-free would be easy) or based on what cereals are in your pantry (Cheerios or Crispix!).
A side word on ingredients. For seasoned salt, I use Lawry’s, but you can make your own. Worcestershire sauce has fish, which may not be ok for some folks. I make my own, but there are fish-free versions if you look around, Wizards or Henderson’s Relish are options. I didn’t have much luck finding bagel chips around here that were safe, so I made my own (thinly sliced plain Lenders bagels, sprayed with some oil and sprinkled with garlic salt, toasted in a 400 oven). Party on!
- 3 cups Corn Chex
- 3 cups Rice Chex
- 3 cups Wheat Chex
- 2 cups bite-sized pretzels
- 2 cups garlic bagel chips (I made my own by thinly slicing Lender’s bagels, spraying with oil, sprinkling with garlic salt and toasting in the oven)
- 6 Tablespoons safe margarine, melted (I use Fleischman’s Unsalted Margarine)
- 2 Tablespoons homemade Worcestershire Sauce
- 1½ teaspoons seasoned salt
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- Heat oven to 250.
- In a large roasting pan mix all the cereals, pretzels and chips.
- Whisk the margarine, Worcestershire & spices together in small bowl.
- Pour liquid over the cereal mix, and stir around.
- Bake at 250 for 1 hour, stirring every 15 minutes.
- Alternatively, you can make this in microwave by heating the whole thing in a large microwavable bowl on high for 5-6 minutes, stirring every 2 minutes. My friend Camille, has a slow cooker recipe too.