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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Chex mixes can of course be bought from almost every grocery & mega stores these days, but none of them hold a candle to this tried & true snack from scratch! I adapted my version from a Ladybird Johnson recipe out of a cookbook my husband gave me almost 20 years ago. And no-butter CANNOT be substituted for the margarine. I cook around 1 lb. of bacon to get the grease & drippings needed. Texjoy Steak seasoning is the only one I use. It's available online and limited availability in southern grocery stores. Ingredients:
12 7/8 ounces cheerios toasted oat cereal |
14 1/4 ounces rice chex |
1 lb of rold gold pretzel stick |
1 lb pecan halves |
1/2 cup margarine (i use blue bonnet) |
1/2 cup bacon grease & dripping |
1 tablespoon garlic powder |
1 tablespoon tex joy steak seasoning |
1 tablespoon tabasco sauce |
1 tablespoon worcestershire sauce |
Directions:
1. Preheat oven to 350.
2. In a large aluminum roasting pan, layer 1/2 the box of Cheerios, 1/2 the box of Rice Chex, 1/3 the bag of pretzels, & 1/2 lb. of the pecans. Repeat the layers again (you'll have 1/3 bag pretzels leftover).
3. Melt the margarine and bacon grease in a skillet at a low heat on the stovetop, then add the remaining ingredients. Stir until blended then pour into a glass measuring cup.
4. Pour the liquid mixture evenly over the layers of cereals/pretzels/nuts. Gently stir. Place in the oven at 350 for 20 to 25 minutes, stirring EVERY 5 minutes.
5. Remove and let cool before putting into zipper bags for storage.
6. Enjoy!
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