301: Hot and Spicy Chex Mix
I like to make Chex mix. It seems healthier than things like chips. Chex mix also has the benefit of being inexpensive to make, as long as you’ll use up the extra ingredients. I’d just make more Chex mix out of the extras, but really, who wouldn’t just eat leftover cereal, crackers, or nuts if they had them in their house?
I’ve always made the original recipe (that appears on the Chex website, and in most general cookbook out there, I think), but I thought it would be a good way to mix things up and fulfill my recipe count by making a different version for a change. I usually make my own ingredient substitutions (skip pretzels, for instance), but I wanted guidance on what to put in the spice mix.
I went with an easy one – Hot and Spicy Chex Mix. Seasoning was a quarter cup of margarine, 1 tablespoon Worchestershire sauce, 2.5 teaspoons hot pepper sauce, and 1.25 teaspoons of seasoned salt. I used 4 cups of generic corn Chex, 4 cups of generic rice Chex, 1 cup generic Cheerios, 1 cup peanuts, 1 cup cheese crackers, and 1 cup of corn chips. (Check out the recipe if you want to know what they put in it.) I melted the margarine in the pan while the oven preheated, added seasonings, mixed in cereal and other things, and baked for an hour, stirring every 15 minutes.
This was okay. It definitely had a little kick to it, but it wasn’t so spicy that you couldn’t eat much of it. It didn’t set your mouth on fire. I think I missed the onion and garlic powders that went into the traditional mix, though. I may have gotten a little extra cereal or other ingredients in the bowl, or may not have mixed the ingredients very well, because the mix didn’t seem to be evenly coated.
This was fine, but I honestly wouldn’t make it again. I might add a little hot sauce to traditional Chex mix instead.