Sometimes the Redneck Gene kicks in hard, and it never wants kale.
It wants Chex mix.
Not one of those sweet mixes coated in white chocolate and gingerbread spices. Not the kind with a cutesy name, like Snowman Poop or Unicorn Burps. Real Chex mix. The kind so good that you just don’t care that your breath is bad enough to execute Death Row inmates three states away.
This Barbecue Snack Mix fits the bill. It’s a pretty addictive combo of crispy Chex cereals, crunchy peanuts and pretzels and (somebody hold me) CHEEZ-ITS, flavored with melted butter, tangy barbecue sauce, smoked paprika and dry mustard. Perfect for tailgating, holiday parties and long election nights.
And don’t worry about your breath. That’s why God made Altoids.
Barbecue Snack Mix
From “Cooking With Paula Deen” (Sept./Oct. 2012)
Makes about 18 cups
- 1/4 cup butter, melted
- 3 tablespoons barbecue sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons light corn syrup
- 1 (1-ounce) envelope ranch dressing mix
- 1 tablespoon smoked paprika
- 1/4 teaspoon dry mustard
- 1/8 teaspoon ground red pepper (optional)
- 4 cups Rice Chex
- 4 cups Corn Chex
- 3 cups Wheat Chex (The original called for Wheat Thins, but I didn’t dig em.)
- 3 cups Cheez-Its
- 3 cups pretzel twists
- 1 cup dry-roasted peanuts
- Preheat oven to 250 degrees F.
- In a small bowl, mix together the butter, barbecue sauce, Worcestershire sauce, light corn syrup, ranch dressing mix, paprika and dry mustard.
- In a large roasting pan, combine the cereals, Cheez-Its, Wheat Chex, pretzel twists and peanuts.
- Pour butter mixture over cereal mixture, tossing to coat.
- Bake for 1 hour to 1 hour and 15 minutes, stirring every 15 minutes, until crispy.
- Spread in a single layer on wax paper or Silpats to cool. Store in an airtight container for up to 1 week.