| Recipe: |
After realizing that I only make Chex mix every few years and I mostly do it for the glazy goo that gets sucked into the pieces on the very bottom of the pan, I decided to lean into that. You're welcome.
3 c corn chex
3 c rice chex
3 c wheat chex
3 c cheerios
(or whatever 12 c combo makes you happy/you have on hand)
1 stick butter
2 T dark brown sugar (to balance the chili crisp - skip if you prefer)
3 T Worchestershire sauce
2 t seasoned salt
1 t garlic powder
1 t onion powder
1.5 T Crunchy Chili Onion from Trader Joe's (or your chili crisp of choice)
Preheat oven to 250 F.
Spread cereals on two jelly-roll pans.
Melt butter and stir in other ingredients. Drizzle over cereals and mix in (I use my hands). Bake for 1 hour, stirring every 15 minutes with a spatula. Let cool until crispy before stashing in an air-tight container.
For my fellow Type 1's... using the cereals above, the mix is 60% carbs by weight (i.e. eating 10 grams of mix, gets you 6 grams of net carbs... 30 g of mix gets you 18 g net carbs, etc.)
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