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Traditional 1952 Chex Party Mix

bettyskitchen's picture
Ingredients
  Butter 1⁄3 Cup (5.33 tbs)
  Worcestershire sauce 1 Tablespoon
  Wheat chex 2 Cup (32 tbs)
  Rice chex 2 Cup (32 tbs)
  Nuts 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Garlic salt 1⁄8 Teaspoon
Directions

Melt 1/3 cup butter in a shallow baking pan. Stir in 1 tablespoon Worcestershire sauce. Add 2 cups Wheat Chex, 2 cups Rice Chex, and ½ cup nuts. (I used peanuts.) Sprinkle with ¼ teaspoon salt and 1/8 teaspoon garlic salt. Heat for 30 minutes in a 350 degree oven, stirring every 10 minutes. (Note: After baking for the first 10 minutes, I lowered the heat to 250 degrees, and after the second 10 minutes, I removed the Party Mix from the oven. The Chex Mix would have been over-brown, if I had left it the full 30 minutes at 350 degrees. I suggest you bake this mix at only 250 degrees for 30 minutes, stirring every 10 minutes.) Cool. (Note: I stored my Chex Party Mix in an airtight container after it was cool.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
6
Be it a cocktail party or a casual get-together, the crispy, easy-to-nosh-on party mix makes great addition to any celebration. Betty shakes up an authentic Chex mix recipe that is a breeze to make and make for impressive, quick, and tempting party bites. Grab a box of Chex and get whomping this tasty mix in minutes.

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