Saturday, October 13, 2012

you know it's fall when...

the drop in temperature, the crunch of a leaf, pumpkins being spotted everywhere, and at least in our house, the oven becoming almost entirely used for making chex mix.  i don't know if you feel this way too, but for whatever reason, chex mix doesn't hold much appeal to me at any other time of the year, but come october i cannot get enough.  yes, it is fall.

well, you guys...chex mix got even better for me this year.  i know, it's a classic...and i had no qualms with the original recipe ...until i ran out of onion powder.  {ever start a recipe thinking you have everything until get to the part where you need what you actually don't have?  busted.}

enter penzeys to save the day.  remember my love affair with this company?  still going strong.  this salt combo hadn't seen much use in our kitchen other than a sprinkle on some popcorn, but figuring that garlic powder alone wouldn't do the trick, i added some 4/S {spicy!} to the batch and crossed my fingers.

you guys!  this. is. awesome!  i am so happy with how it turned out, i think this is my 'new original'.

here's how i made my mix...sorry these are not all accurate measurements, i don't really feel that chex mix is one of those things that needs to be all that precise.  {if you want more accuracy, the original recipe is always on the box (: }

chex mix remix

heat oven to 250 degrees

melt between 6-8 tablespoons of butter {use the real stuff} in a roasting pan in the oven...no problem if you don't have a roaster, you can use a disposable foil baking pan

when the butter is melted {about 5 minutes...keep an eye on it}, take the pan out of the oven and add a good few splashes of worcestershire sauce to the pan {about 3 tablespoons}

add a total of about 7-8 cups of: corn chex, rice chex, wheat chex, pretzels, nuts, goldfish, etc...{whatever you are into, and in whatever ratio you desire}...stir until this is pretty well coated with the butter-worcestershire combo

lightly sprinkle garlic powder over the entire pan, then follow with a light sprinkle of 4/S.  stir this up again and pop in the oven {still @ 250} for 1 hour, pulling the pan out every 15 minutes to stir...this is important to prevent the top layer from burning

i like chex mix to be extra-flavorful, so sometimes when i pull the pan out for a stir, i add a little extra dash of worcestershire sauce and a quick sprinkle of spices, but this is up to you (:

hope you like it, and happy eating!!


  1. I'm finishing my second bag now- that 4s is good!

  2. I can also attest to the deliciousness of this mix! nice work, stephy.


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