The best Crispix mix
October 23, 2010 § 7 Comments
Generally I try to steer clear of superlatives on here, if only because I tend to lavishly overuse them in my everyday speech. But, this time, I mean it: this is the. best. Crispix. mix. ever. and will rock your (snack) world. This snack mix is the culmination of diligent Crispix mix-making research. Amazingly tasty research, I might add. I think most people who like this stuff have their own tweaks for it, but I will hold that my changes are the best, and yes, I have more than one. The two “secret” ingredients are Old Bay and honey: my home state’s spice adds a certain kick and complexity, and of course honey adds a teensy hit of sweetness that plays off of the heat. In short, this mix will be like hanging out after school watching Pokémon reruns, but even more delicious than you remember.
Even though I am a diehard Crispix fan (when the local store was out of it for two weeks I complained about it to practically everyone I know), you can tweak this ingredients-wise very easily, even including swapping for – horrors! – Chex if need be. Though really, if your local grocery store doesn’t carry it, I’m very sorry. I also insist on real Old Bay – the imitation seafood spice mixes are inferior. Everything else, pretty much have at it. I add in Goldfish in tribute to my non-homemade-Chex-mix-eating friend from middle school, he of the Pokémon reruns, but really, if you don’t like them and prefer bagel chips, swap those in. If you prefer cashews over peanuts, go for it. Basically you want about seven cups of the rice and corn cereal of your choice (CRISPIX!!!), and three cups of other ingredients for color and flavor interest.
First, you will need about two cloves of garlic, grated. Don’t be misled by my image showing three – my cloves were very small.
Pour in two tablespoons of Worcestershire sauce. I like Lea and Perrins (for vegetarians, this is not a veg*n brand, but I know some exist).
Time for “secret” ingredient number one: three tablespoons of Old Bay. And I will again insist on the real thing, because the impostors don’t taste the same.
Now, add in 1/2 tablespoon of Frank’s Red Hot sauce. If you prefer Tabasco I guess that could work, I’ve never tried it though.
And now for the second “secret” ingredient: three tablespoons of honey!
Then, add in the juice from half a lemon, but since apparently both my lemons and my garlic were very petite this week, I had to use a whole one. It’s about two tablespoons, though.
Now, butter. I usually just use salted. One and a half sticks, or 3/4 of a cup.
Now, melt it in the microwave. Depending on your microwave’s settings, this can take anywhere from thirty seconds to two minutes. Check the progress of the melting butter every fifteen seconds to prevent burning/boiling over. Once the butter is melted, stir everything together.
Alternatively, melt the butter in a saucepan over low heat. Add in garlic, Worcestershire sauce, Old Bay, honey, and hot sauce. Stir. At some point make sure to preheat the oven to 250 degrees Fahrenheit too.
While the microwave/stove is doing its work, mix together eight cups of Crispix cereal,
one cup of kettle-roasted peanuts,
one and a half cups of Goldfish crackers (I used the whole wheat cheddar ones, they’re pretty good!),
and finally one and a half cups of pretzel twists. I like these over the rods because I like to think the nooks and crannies of this pretzel shape trap more of the spicy butter mixture, but of course use whatever you like best.
I transferred my butter mixture to a pourable container, but if you have steady hands or don’t mind drips, pouring directly from the bowl works too.
Spread the dry ingredients out over two baking sheets, and then pour over the spicy butter mixture.
As you can see, it puddles up…
(This picture shows incomplete spicy butter coverage.)
Make sure to stir thoroughly, and catch all that deliciousness at the bottom of the pan. Stirring well ensures even distribution of the flavor.
Bake for one hour and fifteen minutes to one hour and thirty minutes. Every fifteen minutes, remove the pans from the oven, stir up the ingredients for even browning, and swap their position in the oven.
Let cool at least five minutes before serving. Stuff face full of the best Crispix mix ever. Bonus points if you watch cheesy nineties cartoons and have a can of Coke to share!
The best crispix mix
Serves one Makes twelve cups of mix
- Two cloves garlic, grated
- Two tablespoons Worcestershire sauce
- Three tablespoons Old Bay spice mix
- Three tablespoons honey
- 1/2 tablespoon of Frank’s Red Hot sauce (or to taste)
- Juice from 1/2 lemon (about two tablespoons)
- One and a half sticks of salted butter
- Eight cups Crispix cereal
- One and a half cups Goldfish crackers
- One and a half cups pretzel twists
- One cup kettle-roasted peanuts
1. Preheat oven to 250 degrees Fahrenheit.
2. In a microwave-safe bowl, grate in garlic. Add in Worcestershire sauce, Old Bay, honey, hot sauce, and butter. Melt in the microwave. Depending on your microwave’s settings, this can take anywhere from thirty seconds to two minutes. Check the progress of the melting butter every fifteen seconds. Once the butter is melted, stir everything together.
Alternatively, melt the butter in a saucepan over low heat. Add in garlic, Worcestershire sauce, Old Bay, honey, and hot sauce. Stir.
3. Meanwhile, combine Crispix, Goldfish crackers, pretzel twists, and peanuts. Spread out ingredients over two cookie sheets. Pour over melted butter and spice mixture. Stir everything to combine, coating all ingredients thoroughly.
4. Bake in the oven for one hour and fifteen minutes to one hour and thirty minutes. Every fifteen minutes, remove the pans from the oven, stir up the ingredients for even browning, and swap their position in the oven.
5. Let cool at least five minutes before serving, or completely if opting to store immediately.
Note: Mix will last up to a week in an airtight container, though it never lasts that long around here.
For a vegetarian version of this mix, search out vegan Worcestershire sauce.