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Chex Party Mix Scramble

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Ingredients

Adjust Servings:
2 lbs shelled peanuts
1 lb mixed nuts
1 lb pecans
1 box rice chex
1 box wheat chex
1 box cheerios toasted oat cereal
2 bags pretzels (sticks)
2 bags pretzels (nuggets)
1 bag pretzel (bowknots)
2 1/2 cups wesson oil
3 tablespoons worcestershire sauce
1 tablespoon garlic salt
1 tablespoon onion salt
1 tablespoon celery salt
1/2 teaspoon cayenne pepper

Nutritional information

15829.7
Calories
13967 g
Calories From Fat
1551.9 g
Total Fat
191.9 g
Saturated Fat
0 mg
Cholesterol
3700.6 mg
Sodium
334.7 g
Carbs
161.8 g
Dietary Fiber
80.3 g
Sugars
354.3 g
Protein
2431g
Serving Size

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Chex Party Mix Scramble

Features:
    Cuisine:

    My Granny's Scramble! We make it every year between Thanksgiving and Christmas. No family gathering during the holidays is complete without it!

    • 170 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Chex Party Mix(Scramble), This is better than the original Chex Party Mix in my opinion! My mom made this every Xmas and I always gave it to my teachers, relatives, etc Makes a bunch!!, My Granny’s Scramble! We make it every year between Thanksgiving and Christmas No family gathering during the holidays is complete without it!, Well I just ruined about $20 00 worth of snacks on this recipe Sounded wonderful to use the electric roaster, however 250 degrees was too hot and it immediately started to burn the taste remained even after turning the temp down to 200 Also it did not say what size on the snacks Don’t think I will pass it on can’t even feed it to the birds because of all the spices


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    Steps

    1
    Done

    Mix Cereals, Nuts, and Pretzels in Lined Copier Paper Box Gently to Keep from Breaking.

    2
    Done

    Mix Salts, Oil, and Worcestershire Sauce in Bowl and Drizzle Over Cereals, Nuts, and Pretzels Til Coated.

    3
    Done

    Bake in Large Turkey Roaster at 250 Degrees For 2 Hours Stirring Every 15 Minutes.

    4
    Done

    Cool Thourghly and Store in Air Tight Containers.

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    Clara Bailey

    Culinary historian exploring recipes and techniques from ancient civilizations.

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