I know what you’re all thinking – who thought we’d ever see the day when I would post a recipe? Normally I would agree, but this is too fantastic not to share. Let me warn you ahead of time: This recipe is NOT healthy in any way, shape or form. Don’t blame me if you get fat.
So my amazing friend Jacki makes homemade Chex Mix every Christmas, and I always harass her until she sends me some. Then I proceed to eat until I feel like I’m going to die. Except for the dark brown wheat Chex (because, honestly, does anyone really like those?) and any nuts that aren’t peanuts, all of which usually end up in the bottom of the container until I finally throw them out.
The other night I was scraping the bottom of the container and had an epiphany – What if I made my own Chex Mix, but with all the stuff I like and none of the stuff I don’t? Don’t laugh; I only decided to start cooking a few months ago, so thoughts like these aren’t typical for me.
Through the wonder of Google, I learned that it’s possible to make homemade Chex Mix in a crockpot. SCORE! I looked through a bunch of recipes, picking and choosing what I wanted in my Chex Mix, and decided to give it a try. And I have to tell you, this stuff is phenomenal.
- 4 cups Corn Chex cereal
- 4 cups Rice Chex cereal
- 3 cups peanuts
- 2 cups potato sticks
- 2 cups French fried onions
- 1/2 cup butter
- 1/2 cup bacon grease (or if you’re wimpy, just leave this out and double the butter)
- 6 tbsp Worcestershire sauce
- 2 tbsp seasoned salt
- 1 tbsp onion powder
- 1 tbsp cayenne pepper
- 3 tbsp garlic powder (you may not want this much, but I’m a huge garlic fan)
- Mix the seasoning ingredients in a bowl and microwave until the butter melts.
- Add the dry ingredients to a large crockpot (I used a 6-quart) a little at a time, drizzling with the seasoning mix and stirring each layer really well.
- Once everything is in the crockpot, stir some more until all the pieces are well coated.
- Cook uncovered on high for 2 hours, stirring every 20 minutes.
- Turn the crockpot to low and continue cooking for about 45 minutes, stirring every 10 minutes, until the ingredients are reasonably un-soggy.
- Spread onto a few baking sheets to cool and dry.
- Try to keep yourself from eating the whole thing – I dare you.
If any of you decide to try it for yourselves, let me know what you think! In the meantime, I’ll be over here stuffing my face…