X’s official Party Mix Recipe
Preheat oven to 250°
Put large roaster pan in oven.
12 Tablespoons butter
2 Tablespoons Worcestershire sauce
1 Tablespoon Tabasco sauce
3 tsp seasoned salt (I use McCormick)
9C Corn Chex keeping separate from Rice Chex
9C Rice Chex
2.5 – 3 C Planter’s Deluxe Mixed Nuts
Melt butter in 2C Pyrex measuring cup.
Add salt, Tabasco and Worcestershire.
I used 8 C Rice and 8 C Corn and 2 C Wheat
18 C total Chex; mix and match how you like. This is a double batch. That’s why 2 1/2C nuts, instead of 1.
When oven is preheated, remove pan and pour in butter mixture. Be sure to scrape out all salt from Pyrex as well.
Add the nuts first. Lift one side of the roaster high enough so if you scoop the nuts to the high side, the slide back. Allow them to get good and wet in the melted butter mixture. Add Corn Chex next. Do this until pieces are coated well.
Use your spatula, scoop from bottom and dump on top. It will slide down; trust me.
Add Rice Chex and Wheat (if used).
Bake in oven for one hour, stirring every fifteen minutes.
Pour on newspaper to cool and drain. Lift a couple of layers of newspaper up, and allow fresh paper to absorb oils from Chex.
This stuff freezes well.
I use Ziploc bags. Makes great gifts…if you don’t eat it yourself.
The only difference between mine and the Chex original recipe is the 1T Tabasco subbed for 1T Worcestershire. If you add “extra butter” your Chex will get soggy. I prefer not to use wheat Chex as they tend to get soggy anyway…you must maintain 18 C of Chex…too little Chex will yield soggy Chex Mix.
The last batch I made, I froze it all in quart Ziploc bags.