Thursday, September 9, 2010

Football Season = Cajun Chex Mix Fix

But this is not your 'grab a bag and rip it open' kind of Chex Mix. Oh no my friends! This is the 'take one taste and can't stop eating it' kind.

Above is some of the cast of characters.

I make huge quantities of this so I will give you the recipe for a normal sized recipe. We actually ship this to friends who no longer live in the area and wait all year to get their Cajun Chex Mix Fix. I will post the single recipe at the end. For my huge batch, I melt about 2 1/2 pounds of butter.

Then I add about 6 tablespoons of Worcestershire sauce.

About a tablespoon of sriracha sauce.

And quite a bit of Frank's Red Hot. I love the flavor and it isn't too spicy.

I like playing Jackson Pollock with condiments.

Next I add celery salt, onion powder and granulated garlic. It ruins my art work but really adds to the flavor. I whisk this all around and add whatever I think it might need more of. Sometimes I add liquid smoke.

I use a large garbage bag to mix this in. Why a garbage bag you ask? Because I have never figured out a better way to do this.

First I empty all the Chex boxes. I use all the varieties; corn, bran, rice, etc..

Then several bags of pretzel sticks.

A jumbo bag of Bugles and several containers of potato sticks.

Several bags of Fritos.

Lots of cashews.

Four large cans of fried onions.

To mix it you have to gently roll the bag around.

This is what the butter mix looks like when it is ready.

Spread the contents in the bag out to expose as much surface area as possible. You want to season these evenly. Once the liquid is poured over all of the dry ingredients, you again roll it around gently to cover all the pieces. I keep forgetting that you won't be making 25 pounds of this stuff so you will just gently turn it over with a spatula.

Distribute the mix evenly on cookie sheets and place it in a 250 degree oven. Shortly you will smell one of the most aromatic things you have ever smelled in your entire life. This will cook fora bit over an hour. I turn mine over several times so it browns evenly. You will notice the edges of the pretzels browning and the liquid should be absorbed and the mix should be crunchy. Feel free to taste test it.

Finished Cajun Chex Mix Fix.

I'm not sure if I made enough!

For those of you that want to try this recipe and are not quite as food crazy as I am, here is the single recipe:

2 T. Worcestershire sauce

1 T. hot sauce

3 T. Frank's Red Hot Sauce

2 T. onion powder

2 T. celery salt

2 T. garlic powder

1 to 1 1/2 pounds butter

1 box Corn Chex

1 box Bran Chex

1 box Rice Chex

2 bags pretzel sticks

1 pound cashews

1 bag Fritos

1 bag Bugles

2 cans fried onions

1 large can potato sticks

Just follow the above steps for the shorter recipe.

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