Okay, maybe not magic, but certainly an exciting transformation! I found an embarrassing number of open snacks at the back of the cupboard and thought chex mix would be the perfect way to use them up.
In Scotland, we can only get the wheat type of ‘chex’ (they’re variously called ‘malties’ or ‘malted wheaties’) and bagel chips are out too.
When following the original Chex Party Mix recipe, I found it too buttery so this is how I go about making mine:
- Pre-heat oven to 250F or 100C.
- Melt just over a third of a 500g butter block in a pan on the stove.
- Add the following amounts of flavouring (twice the amount listed in the original recipe):
4 Tb Worcestershire sauce (vegetarian & vegan sauce recipe here)
1 & 1/2 ts garlic powder
1 ts onion powder
- The recipe calls for seasoned salt but since the pretzels and nuts I use are already salted, I put in a few cracks of flavoured pepper.
- Add about 6 cups of dry, mixed snacks (different types of nuts, pretzels, broken corn chips, pumpkin seeds, wheat chex cereal, bran flakes, etcetera).
- Slowly pour and mix the seasoning into the dried mixture for even coverage.
- Place on a tray and bake for an hour, stirring every 15 minutes.
The pumpkin seeds are my favourite addition to the mix- they add a different sort of crunch and taste contrast. What is your favourite thing to include in chex/snack mix?
Edited to Add: Just as I finished posting this, a Betty Crocker recipe appeared in my contact’s flickr stream with this ‘Italian’ style chex mix recipe- the vinegar looks like a great addition!