Community Pick
Julie's Extra Special Holiday Chex Mix
photo by SharonChen
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Yields:
-
14 cups, approx
ingredients
-
Seasoning mix
- 1 lb bacon, slices (approx, up to 1/2 cup drippings) or 1/3 cup bacon drippings (approx, up to 1/2 cup drippings)
- 1⁄2 cup butter
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon celery salt
- 1⁄4 teaspoon ground sage
- 1⁄2 teaspoon Lawry's Seasoned Salt, to taste
- 4 dashes Tabasco sauce, to taste
-
The Dry Mix
- 2 cups dry roasted peanuts
- 1 cup cashew pieces
- 2 cups pretzels (whatever shape you prefer, but small ones are easier to handle)
- 5 cups Corn Chex
- 3 cups Rice Chex
- 1 cup Wheat Chex
- 2 cups Cheerios toasted oat cereal
- 1 cup cheese nips or 1 cup goldfish crackers
directions
- Fry up the bacon until it's nice and crisp. Note: for those who've asked, 1 pound of bacon (in my experience) will yield between 1/3 to 1/2 cup of drippings. It depends on the bacon you use.
- Then place the cooked bacon in a container and reserve it for another use- it's the leftover drippings you're after!
- Pre-heat the oven to 250 degrees F.
- Melt the butter and bacon drippings together in a saucepan, then stir in the seasonings to make a nice, buttery mix.
- In a very large bowl, combine the mix ingredients.
- Gradually stir in the buttery seasoning mix until the dry mix is evenly coated.
- Spread on cookie sheets and bake for 1 hour, turning every 15 minutes.
- Spread on paper towels to cool.
- Store in airtight container.
- Makes about 14 cups Chex mix snack.
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Reviews
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This mix was outstanding. I think my bacon must've been a little fattier than some, because the first batch I made I could taste the bacon grease just a little stronger than I would have liked. The second batch I cut it back a little. On the second batch I also used Crispix instead of some of the Chex (ran out)I also accidentally used Honey Nut cheerios but I actually think the little bit of sweetness it added was really good and I might just do it this way intentionally next time, it made a really nice sweet and salty kind of combo.
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Hello, i was reading this recipe. Let me tell you, i didn't get past step number 2 before i was running out the door to buy the ingredients for this recipe. Because the cereals that are needed for this recipe were not on sale, i kinda skimped on the cereal. i used crispix and muilti-grain cheerios. Also, i think the cashew pieces get lost in the sea of chex mix. Maybe next time i'll use whole cashews. i also doubled the seasoning mix and i didnt have celery salt, so i used celery seed instead and added a bit more seasoning salt
see 19 more reviews
Tweaks
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This mix was outstanding. I think my bacon must've been a little fattier than some, because the first batch I made I could taste the bacon grease just a little stronger than I would have liked. The second batch I cut it back a little. On the second batch I also used Crispix instead of some of the Chex (ran out)I also accidentally used Honey Nut cheerios but I actually think the little bit of sweetness it added was really good and I might just do it this way intentionally next time, it made a really nice sweet and salty kind of combo.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>