Chex mix has always been a great treat to me. My sister and I like very much a "recipe" that our aunt would make- in which everything was just simply "MORE"- and we called said mixture "Stuff." It was a cereal bowl of the chex style cereal and some mixed nuts, pretzels, and so on- but instead of butter, she added into the bowl, a giant spoonful of margarine. Praise the lord. What a joy! And then she would pour so much Worcestershire sauce into it as well, and microwave it- until is was a messy sort of consistency. The complete stoner delight.
A friend of mine wanted my recipe for my snack mix....I like it a lot, and I like to sometimes go into an overboard frenzy of sticky-style, in which I use more margarine (due to the water content) instead of so much butter. Of course, make it however you like to- for parties and large amounts of the mix, I use all butter, but lot's and lot's and lot's of it.
Mushroom powder makes everything good, and so do those ranch powders. I don't like pretzels in the mix. I like doo-dads, or whatever. I really like pecans and other nuts in the mix, but be sure that they aren't "raw"- nobody likes a difficult nut #blessed
Christopher-Joel’s Party Mix Surprise Imperioule
The Brown more dense type of Chex -wheat? Blessed#
(May add: Cheerios, Cheese Nips, but not pretzels)
Peanuts/Brazil Nuts/ or whatever
If I put cashew nuts in this, I like to get that kind with the sesame seeds and seaweed on them- but I don't add them until after the mix has cooled from cooking.
You can add most pre-made snacks to this I suppose, but I would not add the cakes, jellies, or melties....
Around 2 Sticks of Butter
Paprika (1/2 tbsp at least)
Ranch Powders: About 1/3 cup divided (half for the liquid/Half to sprinkle over the mix)
Red Pepper Flakes
Mushroom Powder (MSG or Chicken Powder work fine too)
Hot Sauce (I like PLAIN Crystal brand, but you can use Pickapepper or whatever it's called)
A pinch of sugar
Cook all that on the stove in a dish to melt and dissolve. I use A LOT of Worcestershire- You will then want to add a little at a time into the dry ingredients to coat it all really good. I would dare say prepare to use a cup of the Worcestershire sauce- coat all the bits and pieces.
Mix all the dry ingrediunts all togetha. And mix in the sauce, and coat all the pieces in that buttery sauce. Praise the lord.
Bake at 225 for a long time- sometimes I like mine more sticky, and add more sauce. If you like the dry mass produced youth camp style, then be greedy with the buttery sauce. After you smell the toastiness, then it is time to stir it up and check if you need to raise or lower the temperature. If you find that you smell cooking toast, but the mix is not cooked much, then you may have had a stroke.
Everyone likes this. If they don't, then they don't have to have any. I have made this and it has often taken two hours of just even stirring. You can do it, if you want to.
Cook in the oven until it is like you want it.
If you need to measure the ingredients, there are plenty of recipes online for that.
Snack mix and bar mixes are so special to me. I weep tenderly. My favorite that I have had ever was by a man named "Richar" (I think) - from my days at the M Resort in Las Vegas. His bar mix had fried macadamia nuts in it, and it was a beyond luxurious mix. Those were the days....