These two words ” Chex Mix” are a spiritual and emotional journey for me every time I make it during the holidays.
Chex Mix was the foundation of my childhoods family Christmas celebration. The family has a special glass bowl, that is only used once a year for the Chex mix. Somehow the bowl was always kept full, there was a sneaky elf that always was topping off the bowl, so we could continue on our Chex mix eating journey.
One of the secrets to a good Chex Mix is the melted butter and the Worcestershire sauce topping. Its hard to resist going over the top with the amount of butter for the sauce.
Through the years, as I have searched for family favorite recipes, I have heard many different variations on what is put into Chex mix, such as sourdough pretzels, Gardettos chips, cashews, red flakes for spice etc., you see, it seems we all like to make our Chex mix in a certain special way, that is tradition for our families.
My family Chex mix was made very traditional with wheat, corn and rice Chex dry cereal, added peanuts, stick pretzels, with onion powder, garlic powder, Worcestershire sauce, and a lot of butter all mixed in.
You see measuring for me is sometimes a foreign concept, especially with recipes such as this, where it its up to the cook to determine really how much to make .
I tend to double and even triple this recipe with the dry ingredients, and adding especially a lot more butter than what the recipe calls for, along with a few extra dashes of seasoning for flavor.
Just remember when you realize you have been eating this for two weeks straight, there are no rules for eating during the holidays!
I have been known to use my turkey roaster pan for this recipe, as it can hold a lot of Chex mix and it deep enough that I can triple the recipe and dig down and really stir it together.