Irresistible Chex Mix {And a short lesson on salt}

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Homemade food can RARELY compete with store-bought anything.  Chex mix is one of them.  My grandmother (Mimi) would make Chex mix every year around the holidays and the entire jar of it would never make it past the first few days in our home.

Well, come to find out, Mimi’s recipe is a mix between the Original Chex Party Mix and the Kellogg’s Crispix Mix.  Well, if it’s good, don’t fix it, right?  As you’ll find out below, I improvised a little.  Hopefully I didn’t mess up a good thing!  Just keep in mind, this is one of those recipes that should be eaten in moderation.  I say this because of the high sodium content.  If you lower the sodium in a few ingredients as I suggest below, then it may not be too bad to have a few more times (or many times) throughout the year.

Of course there are a million variations of this recipe.  If you are feeling inspired you could add goldfish, bagel chips, Bugles, or my favorite addition . . . mini M&Ms!

First, combine the dry ingredients, including Crispix, Rice Chex, pretzels and nuts in a large bowl.

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Next, melt the butter and add Worcestershire sauce and lemon juice.  In another small bowl, combine onion powder, garlic powder and seasoned salt.  Believe it or not, this is my first time buying seasoning salt . . . IN MY LIFE.  In the past few years I have not been as strict as I had been previously when it comes to cutting out salt in recipes.  For one, salt obviously adds TASTE.  Secondly, we eat most meals at home (as dining out almost routinely equates to high sodium), and thirdly, we rarely add salt to food after it’s cooked.

Nutritional Tidbit

Salt (or sodium chloride) may, but not always, affects blood pressure.  Some individuals are more “salt sensitive” than others which means if they eat higher sodium amounts their blood pressure will increase.  Unfortunately there is not a simple test to determine if you are “salt sensitive.”  I would suggest you monitor your salt intake regardless, but especially if you have a history of high blood pressure, are at risk for heart disease or stroke, have diabetes, or some other serious illness.  Want more information on salt?  Don’t worry, there will be much more to come in future posts.  Also, in the ingredients lists, I did add suggestions on how to cut back on the sodium amount since almost every ingredient contains sodium.

Now back to this high sodium appetizer.   Add the cereal, pretzel, and nuts mixture to an ungreased 9″ x 13″ pan.  Then sprinkle the butter mixture over the cereal mixture, stirring well so that all dry ingredients are coated with the butter mixture.  Finally, sprinkle the seasonings over the pan, stirring again to make sure everything is evenly distributed.  Then bake for about an hour at 250 degrees Fahrenheit, stirring every 15 minutes to prevent sticking.

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This is a perfect appetizer you can make days ahead of time (if it lasts that long!).  My batch is currently hiding in the cupboard so my husband and kids don’t find it before Thanksgiving.

Irresistable Chex Mix

INGREDIENTS

3 cups Crispix

3 cups Rice Chex

1 cup pretzels (or lightly salted)

1 cup mixed nuts (or reduced sodium)

½ cup dry roasted peanuts (or no salt added)

2 tablespoon light butter (I used Light Olivio)

2 tablespoon lemon juice

3 tablespoon Worcestershire Sauce (could use low sodium)

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon seasoned salt (could remove to lower sodium)

DIRECTIONS

  1. Preheat oven to 250 degrees Fahrenheit.
  2. Mix the Crispix, Rice Chex, pretzels, mixed nuts and peanuts in a large bowl. Pour the mixture in an ungreased 9” x 13” baking pan.
  3. Melt the butter in the microwave, then add the lemon juice and Worcestershire sauce. Spoon this liquid over the dry ingredients in the baking pan, mixing after each spoonful.
  4. Combine the garlic powder, onion powder and seasoned salt. Sprinkle this mixture over the baking pan stirring after each sprinkle.
  5. Bake for 1 hour, stirring every 15 minutes. Spread on paper towel to cool.

NUTRITION INFORMATION (1/2 cup serving)

122 Calories, 7 g Fat, 1 g Saturated Fat, 13 g Total Carbohydrates, 1 g Fiber, 3 g Protein

© 2014 Kristy Hegner

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1 Comment

  1. I can’t wait to get to my parents house tomorrow for this very reason: my Mom’s homemade Chex mix!

    Liked by 1 person

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