NANCY'S SWEET AND SPICY MIX
Makes 8 cups.
Note: The original version used 6 cups of cereal, and it was really sinful! We tested the mix a second time using 8 cups of cereal and preferred this slightly less "coated" version. Crispix is a blend of corn and rice. You could use a blend of half Rice Chex and half Corn Chex cereals. If you're trying to cut back a bit on calories, we also tested the mix using only 1 stick of butter. While not as rich, it was still delicious. Omit all or most of the cayenne pepper if serving very young children.
• 8 c. Kellogg's Crispix cereal (see Note)
• 1 c. unsalted pecans
• 1 c. pretzels, any shape
• 11/2 sticks (3/4 c.) butter (see Note)
• 3/4 c. brown sugar, lightly packed
• 1/2 tsp. cayenne pepper, or to taste (see Note)
Directions
Preheat the oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan and set aside. (You can use the butter wrapper or nonstick spray.) Or, for easier cleanup, line the pan with parchment.
Pour the cereal, pecans and pretzels into a 3-quart or larger bowl or cooking pot and toss to mix.
In a small saucepan, begin melting the butter over medium-high heat. Stir in the brown sugar, and bring the mixture to a boil. Cook at a moderate boil for 1 minute. Remove from the heat and pour at once over the cereal mix. Toss lightly to coat the mix as well as possible.
Pour the cereal mix into the baking pan and bake, uncovered, for 8 minutes. Remove from the oven, stir gently, and then continue to bake 8 minutes more. Remove from the oven and allow the mix to cool to room temperature (in the pan), about 45 minutes to 1 hour. Keeps for up to 2 weeks in an airtight container or tin.
Nutrition information per 1/4 -cup serving:
Calories115Fat7 gSodium128 mg
Carbohydrates13 gSaturated fat3 gProtein1 g
Cholesterol11 mgDietary fiber1 g
AMY'S NUTS AND BOLTS
Makes 12 cups.
• 3 c. Corn Chex cereal
• 3 c. Rice Chex cereal
• 3 c. Wheat Chex cereal
• 2 c. unsalted pretzels
• 1 c. (6 oz.) unsalted mixed nuts or peanuts
• 1 tbsp. plus 2 tsp. Worcestershire sauce
• 2 tsp. lemon juice
• 11/4 tsp. seasoning salt
• 1 tsp. garlic powder
• 2 tsp. ground cumin
• 1 tsp. chili powder
• 1/2 c. olive or canola oil
Directions
Turn on the oven to 275 degrees.
Pour all of the cereal, pretzels and nuts into a 4-quart or larger mixing bowl or cooking pot. Toss gently to mix. Set aside.
Put the Worcestershire, lemon juice and all of the spices into a 1-cup or larger glass measure. Stir with a fork or small whisk to mix well. Add the oil and microwave, uncovered on high, for 1 minute. Remove from the microwave and stir well.
Pour the warmed oil mixture over the cereal mix and use a rubber spatula to remove all of the spices from the cup. Use the spatula to gently toss the cereal mixture and coat it with the oil mixture as best you can.
Divide the mixture evenly between 2 (9-by-13-inch) baking pans, and bake, uncovered, for 1 hour, stirring every 15 minutes. Remove from the oven, and spread the mixture on paper towels. Cool until the mixture reaches room temperature, 45 minutes to 1 hour. Store in airtight containers for up to 2 weeks or freeze for up to 2 months.
Nutrition information per 1/4 -cup serving:
Calories71Fat4 gSodium97 mg
Carbohydrates7 gSaturated fat1 gProtein1 g
Cholesterol0 mgDietary fiber1 g
