You will need:
- 3 large or 4 medium boxes cereal (at least 2 must be Chex, 1 can be Cheerios or whatever’s on sale)
- 4 cans nuts (I use 1 mixed nuts, 2 cashews, and 1 pecans)
- 2 cups pretzel sticks or rings
- 1 stick butter or margarine, melted
- ½ cup oil (I prefer olive oil)
- 1 bottle Worcestershire sauce (you will use most it)
- Garlic powder*
- Onion powder
- Seasoned salt (such as Lawry’s)
- Cayenne or hot sauce (optional)
- 2 large roasting pans OR 2 large slow cookers
- Long-handled spoon or spatula
- Glass mixing bowl (at least 2 cup size, preferably a batter bowl)
Here’s what you do:
- Preheat oven to 250 degrees (225 for dark pan) or turn slow cookers to low.
- Distribute cereal, nuts, and pretzels evenly between the pans or crocks.
- Melt butter in the bowl in microwave.
- Add oil, then Worcestershire sauce to desired taste and color; I keep pouring and mixing until the butter is a nice cola color (at least 1/2 cup).
- Add garlic powder* and onion powder to desired taste (at least 1/2 tsp each); then seasoned salt and cayenne or hot sauce. (Bear in mind when adding seasonings that the butter mixture will be spread pretty thinly throughout the cereal mixture, so be very very liberal to ensure good flavor. Seriously, add a little more.) To test, dip a pretzel stick or piece of cereal and taste; it should be very over-seasoned but balanced.
- Divide the butter mixture over the pans or crocks, pouring evenly. Quickly stir to coat well.
- Bake 15 minutes; remove, stir very well, switch pan position in oven, and repeat 3 times. (For slow cooker, double the time to 2 hours total, stirring every 30 minutes.)
- When done, remove from oven or turn off and uncover slow cookers; allow to cool (if you can!) It should be thoroughly baked and slightly browned, and not greasy; so you should not need to spread on paper towels to cool, just stir well after removing from oven or uncovering slow cookers.
- Store in airtight container. Try to make it last through the holidays (in our house, we go through at least 2 batches, usually 3). Enjoy!
My Dad was the “Party Mix Master”; he would totally destroy the kitchen for several hours every year making it for the holidays. His mix is the gold standard by which I measure all others. He said the problem with most homemade party mixes were 1) not using enough butter & seasonings, 2) not baking it long enough, and 3) not stirring thoroughly; these are the keys to getting good flavor all the way through.
*(Note: In 2014, I picked up The Pioneer Woman’s trick of using 3 cloves fresh minced garlic instead of garlic powder. It makes a noticeable difference in flavor!)