Larry Miller shares his take on his mother’s classic seasoned Chex Mix. Undeniably nostalgic, crispy, and packed with flavor, this mix can serve as a companion to a summertime lager or a quick holiday appetizer.
Photo by: James Smith
recipe 
yields
Serves 8
5 cups Corn Chex
5 cups Rice Chex
5 cups Wheat Chex
1 cup cashew halves and pieces
1½ cups pretzel sticks
½ cup salted butter
6 tablespoons worcestershire sauce
4 teaspoons Paul Prudhomme’s Blackened Redfish Magic seasoning
¾ teaspoon garlic powder
½ teaspoon onion powder
3 teaspoons Crystal Hot Sauce
ingredients
steps
- Preheat oven to 300 degrees. In a large mixing bowl, combine cereals, cashews, and pretzels.
- In a small bowl, melt butter and add worcestershire, seasoning blend, garlic powder, onion powder, and hot sauce.
- Pour butter mixture over cereal mixture and toss to evenly coat.
- Spread mixture onto a sheet tray and bake for 20 minutes, stirring every 5 minutes.
Date Published: 11.12.19
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Recipe By
Larry Miller of Bywater American Bistro in New Orleans -
Contributing City
New Orleans
