Happy New Year!

Since I just made a batch of Chex Mix, I thought I’d post the recipe. I need to set an alarm to post more often! Anyway, try this for your New Year’s Eve party. It’s incredibly simple to make, and gets eaten very quickly!

Gluten Free 1950’s Style Chex Mix

You will need: measuring cups and spoons, large mixing bowl, small saucepan, two large cookie sheets with sides, mixing spoon, pancake turner. Optional: rubber spatula to scrape margarine mixture out of saucepan and then out of mixing bowl, onto other ingredients.

1 cup (2 sticks) margarine or butter
2 tablespoons Worcestershire Sauce (Lea & Perrin’s is marked GF)
1 teaspoon salt
1/4 to 1/2 teaspoon garlic powder, to taste
4 cups Rice Chex
4 cups Corn Chex
2 cups salted peanuts (not dry-roasted)
2 cups GF small pretzel sticks

Set two oven racks at 1/3 and 2/3 height so you can put a pan on each rack. Preheat oven to 300F.

Measure cereal, peanuts, and pretzels into a large mixing bowl.

In a small saucepan, melt margarine. Add Worcestershire sauce, salt, and garlic powder, mix and simmer on very low heat until salt is dissolved.

Pour margarine mixture over the cereal mixture and stir to coat everything.

Spread mixture in a more-or-less single layer on two baking sheets.

Bake for 15 minutes. Turn/stir with pancake turner, then bake another 15-20 minutes.

Let cool to room temperature. Store in an airtight container.

This mix will keep fresh for several weeks in an airtight container, if it doesn’t get eaten sooner!

This entry was posted on Saturday, December 29th, 2012 at 1:48 pm and is filed under Gluten Free. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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