During the holiday season, when most people are icing sugar cookies or breaking up peanut brittle, the Youngs are frying Party Mix. As I’ve mentioned before, my family doesn’t care much for sweets, so my mom always prepared plenty of Party Mix to snack on between Thanksgiving and New Year’s. By the time the end of January hits, I’m always pouting that no one has saved a single bag for my birthday. I would so much rather have a gallon Ziploc bag of Party Mix than a cake.
The Youngs claim to have preserved the Original Chex Party Mix recipe. I can’t say whether or not that’s true, but I can say that this stuff is darn good. However, I can only make that guarantee if you follow this recipe. Here are a few things I’ve learned about making Party Mix: measure the cereal because the ratios do matter; you can use butter or margarine, but butter is easier to burn; off-brand cereal is fine; one set of cereal boxes yields 3-4 gallon Ziploc bags of Party Mix; people who like pretzels prefer the knots or squares; let the Party Mix cool in paper grocery bags to prevent sogging in the Ziplocs; Party Mix never tastes right until it’s cool; and — this may be the most important part — store it in the largest containers possible (gallon Ziplocs or popcorn tins will make you feel like you have an endless supply).
Original Chex Party Mix
1 stick butter or margarine
4 1/2 tsp Worcestershire sauce
1 1/2 tsp seasoned salt
2 cups Rice Chex
2 cups Corn Chex
2 cups Wheat Chex
2 cups Cheerios
1 cup pretzels
Mix the cereal and pretzels together in a large bowl.
Melt butter in a large pot or pan with high sides. Add the Worcestershire and seasoned salt to the butter. When the butter sizzles, pour in the cereal. Stirring constantly, fry the cereal for about five minutes or until the butter is well distributed over all the cereals.
Dump into a large paper bag and let cool 1-2 hours. Store in an airtight container.