So, usually when it comes to Chex Mix, I go with the traditional recipe from the back of the box – the old stand by. And I do still love it. But since I think like a food blogger and not a normal person, I decided to see what else was out there in the way of riffs on Chex Mix. I must be feeling rebellious today. This version is spiced up with cayenne pepper and curry powder and it’s definitely an edgier, more daring flavor combo, but what can I say … I’m an edgy kinda gal.
Not really. I’m not edgy at all. I’ll add “get edgy” to the lengthy list of self improvements I should make in the new year.
If you’re already feeling edgy and you’re into rocking the traditional Chex Mix boat, whip up a batch of this yummy stuff in time for entertaining folks this weekend.
CURRIED PARTY MIX
Makes about 12 cups
6 cups mixed Chex cereals (rice, whole-grain, and corn; Chex Cereals are on sale)
1 1/2 cups sesame sticks
1 1/2 cups small thin pretzels
1 cup pecans (Pecan halves are on sale)
1 cup roasted peanuts
1/2 stick (1/4 cup) unsalted butter (Land o’ Lakes Butter is on sale)
1 tablespoon soy sauce
2 teaspoons curry powder
2 teaspoons sugar
1/2 to 3/4 teaspoon cayenne
1/4 teaspoon salt
Preheat oven to 250°F.
In a large roasting pan toss together cereals, sesame sticks, pretzels, and nuts. In a small saucepan melt butter with soy sauce over moderately low heat and whisk in curry powder, sugar, cayenne, and salt. Drizzle butter mixture over cereal and toss well. Bake mixture 1 hour, stirring well every 15 minutes or so. Transfer mixture to a bowl to cool completely. Party mix keeps in an airtight container 1 month (not that it’ll last that long).
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