Smoky and Spicy Party Mix
Description
A spicy, salty, and addictive cereal snack mix makes a big batch for giving away or serving in bowls at parties. It's great to send to your deployed loved ones, and it keeps well in the freezer.
Ingredients
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1 (14 ounce) package bite-size corn square cereal (such as Corn Chex®)
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1 (14 ounce) package crispy rice cereal squares (such as Rice Chex ®)
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1 (14 ounce) package bite-size wheat square cereal (such as Wheat Chex®)
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1 (8 9/10 ounce) box toasted oat cereal rings (such as Cheerios®)
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3 cups salted mixed nuts
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1 (15 ounce) package mini pretzel twists
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2 (6 ounce) packages goldfish crackers
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1 (12 ounce) package sesame snack sticks
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1 cup warm (liquid) bacon drippings
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1 cup unsalted butter, melted
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1/4 cup Worcestershire sauce
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2 tablespoons monosodium glutamate (MSG)
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2 tablespoons liquid smoke flavoring
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1 tablespoon cayenne pepper
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4 teaspoons seasoned salt
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4 teaspoons chili powder
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4 teaspoons garlic powder
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4 teaspoons hot pepper sauce (such as Tabasco®)
Directions
1
Preheat oven to 250 degrees F (120 degrees C).
2
Gently mix corn, rice, and wheat squares, oat rings, mixed nuts, mini pretzels, goldfish crackers, and sesame snacks in two 13x24-inch aluminum roasting pans, taking care not to break cereal.
3
Stir bacon drippings, unsalted butter, Worcestershire sauce, MSG, liquid smoke, cayenne pepper, seasoned salt, chili powder, garlic powder, and hot pepper sauce together in a microwave-safe bowl. Cook on high in microwave for 3 or 4 30-second intervals, stirring each time, until mixture is warm, liquid, and fully combined.
4
Stir seasoning sauce continuously as you pour half over the cereal mixture in each pan. Gently stir the snack mix and seasonings with a slotted spoon until thoroughly coated; do not crush cereal.
5
Bake in the preheated oven until sauce is completely absorbed and the snack mix is crisp, about 2 hours; stir gently every 15 minutes. Cool completely and store in airtight containers. The snack mix stores well in freezer in airtight freezer bags, if it makes it that long.