| "You're never too old to be young." |
From the kitchen of Christa Woodford. One word
always comes up when people try this: addictive. I
always double this, making it in a large roaster pan.
I put the lid on and shake it to mix it.
always comes up when people try this: addictive. I
always double this, making it in a large roaster pan.
I put the lid on and shake it to mix it.
Mix in a very large pan:
5 1/3 c Rice Chex
5 1/3 c Corn Chex
5 1/3 c Honey Nut Cheerios
2 c pretzel sticks
2 c mixed nuts (I usually use peanuts, OK to mix in
some cashews or any other nut)
Mix together:
3/4 c butter, melted
2 Tbsp Worchestershire sauce
2 Tbsp soy sauce
2 tsp hot sauce
3/4 tsp garlic powder
3/4 tsp onion powder
3/4 tsp celery salt
1/4 tsp cayenne pepper
Pour butter mixture over dry ingredients and mix
well to coat.
Bake @ 250 for 30 minutes, covered.
Mix every 10 minutes to prevent burning.
Bake @ 275 for 30 more minutes.
Mix every 10 minutes.
Turn off oven and leave mix in oven
UNCOVERED for another hour to ensure mix is
nice and crunchy.
5 1/3 c Rice Chex
5 1/3 c Corn Chex
5 1/3 c Honey Nut Cheerios
2 c pretzel sticks
2 c mixed nuts (I usually use peanuts, OK to mix in
some cashews or any other nut)
Mix together:
3/4 c butter, melted
2 Tbsp Worchestershire sauce
2 Tbsp soy sauce
2 tsp hot sauce
3/4 tsp garlic powder
3/4 tsp onion powder
3/4 tsp celery salt
1/4 tsp cayenne pepper
Pour butter mixture over dry ingredients and mix
well to coat.
Bake @ 250 for 30 minutes, covered.
Mix every 10 minutes to prevent burning.
Bake @ 275 for 30 more minutes.
Mix every 10 minutes.
Turn off oven and leave mix in oven
UNCOVERED for another hour to ensure mix is
nice and crunchy.
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