From Rose Ann Long.
A holiday favorite since the 1970's. A recipe for Chex Mix? Yep, this one rocks!
Ingredients
12 ounce Rice Chex
12 ounce Corn Chex
3 pounds nuts (peanuts, pecans, walnuts and cashews)
8 ounce small pretzel sticks
1½ cup peanut oil
1½ tablespoons Lawry's seasoned salt
1½ tablespoon garlic salt
2 tablespoons Worcestershire Sauce
1½ tablespoons Frank's Hot Sauce (Tedd does this to add some zing, but do whatever you like)
Instructions
Combine ingredients in mixing bowl and spread on baking sheet. Cook at 250 for 2 hours, stir every half hour.
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