mom's spicy snack mix

How To Make mom's spicy snack mix

• 1

  Preheat oven to 250°F.
• 2

  In a large metal turkey roaster, gently mix dry ingredients except Cheetos™, if using (these frequently absorb too much of the sauce making them tough and reducing the amount of sauce available for the other ingredients). Arrange mixture so it is evenly distributed in the pan. Set aside.
• 3

  In a small microwave safe bowl (preferably one that pours well), microwave the butter on High for about 40 seconds or until melted (higher wattage ovens will need less time). Stir in the remaining sauce ingredients until well combined. (This step CAN be done in a regular saucepan on the stove; if you aren't using a microwave, you likely already know how to do this part.)
• 4

  While the sauce is still hot, pour it over the dry ingredients, stirring the mix thoroughly after every 1/3 of sauce poured, distributing it as evenly as possible. Stir gently until you get a thin, even coat on everything. (Mom used a rubber spatula to get every drop.)
• 5

  Stir in the Cheetos™ (if using) after all the sauce is poured. Distribute ingredients more or less evenly in the pan before putting it on the center rack of the preheated oven.
• 6

  Bake uncovered for 60 minutes (1 hour), stirring every 15 minutes. If your oven is slow, you may want to cook an additional 15 minutes. Just be aware that the mix will not seem as crunchy when it first comes out of the oven as it will after it cools.
• 7

  While mix is baking, prepare a large flat area with paper towels to be used for cooling the mix. (Find a spot a little larger than the pan you use; the more space you use, the quicker it will cool.)
• 8

  When time is up, remove the pan and spread the mix over the prepared cooling area (the thinner a layer you make, the faster it will cool). Mix will be slightly oily. Be careful of the hot nuts as they will take longer to cool than the cereals!
• 9

  Taste as soon as your mouth can stand the heat. (I have to wait about 15 minutes, but others may need more or less time; just be careful and don't say I didn't warn you!) If you don't eat it all, store the rest in an airtight container once it has cooled completely. I don't know how long it can be stored because it never lasts longer than a week at my house. ENJOY!
• 10

  OPTIONS: * The original recipe recommends using the microwave for cooking the cereal mix, but our family liked the result better when we baked it in a regular oven. However, if desired (perhaps for batches made in the summer), you can cook the mix uncovered in your microwave (using a large microwave safe bowl) on high for 5 - 6 minutes, stirring thoroughly every 2 minutes. * You will want to adjust the spice level to your preferences. I personally don't like a very spicy mix and leave out the Tabasco sauce entirely (the chili powder gives enough spice for my taste), but my mother added more Tabasco every year until I could hardly eat it. Do what you like. * For variety you could have used Rye Chex™ if they still made it (too bad they don't--it was really good!), but these days you might find a suitable sturdy rye flake cereal at the health food store--really thin flakes will break too easily and you will end up with spicy crumbs). I like a stronger flavored grain to go with the spices and rye fills that preference well. (Sadly, rye is not gluten free so cannot be included in any gluten free options.) * Mom used to make double batches (hence the turkey roaster...that she already had out from Thanksgiving**) which is difficult in a microwave. But since it takes significantly less time, it's still shorter to make multiple single batches in the microwave than it is to fire up the big oven if you aren't already using it. ** NOTE: The prep time given for this recipe does NOT include time spent searching for your large roasting pan (*winks!*). However, the half hour stated does include 5 minutes getting out your ingredients, 5 minutes preparing the sauce, 5 minutes mixing the dry ingredients, and 15 minutes cooling time after the mix is baked.
• 11

  Healthy TIP As for trying to make a "healthy" (whatever that means) version of this recipe... you ~might~ be able to come up with a decent gluten free version (which may or may not qualify as "healthy" to some people). Kellogg's does not guarantee Crispix™ to be gluten free, so it's a risk if you choose to use it even though corn and rice have no gluten. According to Kellogg's, Crispix™ may include brown rice syrup which may contain gluten (https://glutenfreesupper.com/is-crispix-gluten-free/). But if you don't need to be super careful with your gluten intake, Crispix™ ~might~ be okay. According to General Mills and Frito Lay, all Chex™ (except Wheat Chex™), Cheerios™ and Cheetos™ are gluten free, so USING Corn Chex™, Rice Chex™, Cheerios™ and Cheetos™, and LEAVING OUT the pretzels, bagels, Cheez-Its™ and other wheat products, you ~might~ come up with a passible flavor profile. But I definitely wouldn't try to reduce the calories by using less fat, as the flavor will not be satisfying. And absolutely DON'T use reduced calorie spread (aka low calorie margarine) as it has extra water in it which results in a soggy or tough mix (and that's IF you end up baking it long enough to fully dry it out). This is a treat, not meant to be eaten every day, all year. As with most things: moderation is the key to staying healthy.
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