Courtney loves to cook, and this extends into kitschy cereal culinary arts. Never one to truly follow a recipe, and continually adjusting and making things up as she goes, the medium of Chex offers a the opportunity for variety and as many manifestations as she can muster. Each holiday season she mixes up a batch – or six – and this year’s offering is “Wintry Mix Chex Mix.” A little sweet, a little spicy, a little salty – what more could you ask for?
What you need: Baking sheet Measuring spoons Measuring cups Paper towels or parchment paper
- 3 cups corn Chex
- 3 cups chocolate Chex
- 2 cups cinnamon Chex
- 1/2 cup pistachios
- 1/3 cup cashews
- 1/3 cup peanuts (Courtney used Planters Pistachio Grove Blend with sea salt)
- 1/2 c. cinnamon dusted almonds
- 1/2 c. cocoa dusted almonds
- 1/4 cup brown sugar
- 6 tablespoons butter
- 1/4 teaspoon cayenne pepper (or to taste)
- 1/2 teaspoon cinnamon
- 1 cup dark or semi-sweet chocolate chunks
- 1 cup dried cherries
Vintage-vibe assisted by the very 1970s kitchen at KW headquarters. Who’s to complain about a silly khaki oven when it means we get chex mix at work?
Preheat oven to 250 degrees.
In a large mixing bowl add cereals and all the nuts except the cocoa dusted ones. Mix well. In a small saucepan melt butter, brown sugar, cinnamon and cayenne pepper together.
Pour the melted butter mixture over the cereal and nuts and mix well (and gently!) until it’s well coated. Spread on a baking sheet and bake for one hour, stirring gently every 15 mins.
Spread mixture evenly on paper towels or parchment paper to cool thoroughly. Once it’s cool move the mix to a large bowl and add cherries, chocolate and chocolate dusted almonds.
Then bask in the glory of your delicious concoction.
Happy Holidays from Kelbourne Woolens and The Fibre Company!