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Chex Mix

Quite possibly the best Chex Mix recipe in the world.

A bold claim indeed, and one I do not make lightly.

The selection and proportion of dry ingredients can vary based on the cook's taste. The Chex box recipes obviously use a higher percentage of chex; they are not in business of selling crackers and peanuts ;) My dry ingredients are about 40% (slightly more than 1/3) Chex cereal, and the rest a combination of cheese crackers, pretzel shapes and salted peanuts.
I have heard of folks using shredded wheat, which I have never tried but intend to do so.
I use a combination of Corn and Rice Chex because the Wheat chex, with their stronger taste and color, are often avoided by friends and family.
The acid test for your choice of dry ingredients is: what is left in the bowl when everyone is done?
Cheese crackers come in a variety of shapes, flavors and colors. Pretzels come in small twists or sticks. Variety adds to eye appeal. When you make a lot at a time, you have the opportunity to choose several different kinds.
The temperature is low (250 F) because that makes cooking it almost fool-proof. You will have time to stir all the sauce up from the bottom so it doesn't burn there, and you can even forget to take it out of the oven on time without overcooking.
I have made Chex Mix in pots, disposable aluminum roaster pans, and even a slow cooker (with lid on). My favorite is my very very large cast iron kettle that easily holds 18 cups with plenty of room to stir.
Save the cereal and cracker boxes if you plan to transport or mail the Chex mix, and you won't have to worry about getting your containers back. You can also use the peanut containers if they are large enough.

Now, get cooking!

Party time! Excellent! Make your sauce, then combine with the "dry" ingredients (chex, nuts, pretzels, and crackers) and cook in a slow oven until the sauce turns crispy.

The sauce:

per 18 c dry ingredients:	Per 3 cups dry ingredients:
1 stick butter 2 T Worchestershire sauce 1 T Tabasco sauce 1t seasoned salt optional: 1/2 t garlic powder optional: 1/2 t basil Optional: 1/2 t paprika Optional: 1/8 t pepper	1.5 T butter 1 t Worchestershire sauce 1/2 t Tabasco sauce scant 1/4 t seasoned salt optional: garlic powder optional: basil optional: paprika optional: pepper

Dry ingredients: since I never make a small amount of Chex Mix, I find it more convenient to combine the desired dry ingredients, measure them out in 18 cup batches, and then cook. If you don't have exact multiples of 18c, then use the sauce guidelines for 3 cups of dry ingredients and multiply as needed. It doesn't have to be exact, especially if you stir the last smaller batch into the rest.

3 boxes (13 oz) of Cheese crackers, various flavors.
1-2 boxes (14 oz) Chex cereal (corn or rice)
1-2 bags (16 oz) small pretzels or pretzel sticks
1-2 cans (12 oz) lightly salted peanuts

For 3 batches of 18c (48 cups total), I combine a box of Rice and a box of Corn chex, 3 boxes cheese crackers, one large bag stick pretzels, and a can of peanuts.

Turn on oven and set to 250 F to preheat.
Combine all the dry ingredients. You can use a large bag in a pinch.
Prepare a batch of sauce.
- Place the butter in the cooking pot and put the pot in the preheating oven to melt completely.
- Stir the seasonings into the liquid melted butter.
Add 18 c dry ingredients to the hot sauce, stirring gently until all pieces are coated and seasoning is absorbed into the cereal.
Cook at 250 degrees for one hour, stirring every 15 or 20 minutes to avoid having the seasoned butter pool on the bottom of the pan.
Repeat for subsequent batches.

This mix will keep almost indefinately, especially if locked up! :)