This is the one snack I can eat any time, any place. Once a year, during the holidays, I make it by melting butter in a pan, then seasoning it with spices and a dash or two of Worcestershire sauce. Fold in Wheatchex, Ricechex and Cornchex, Cheerios, mixed nuts, and pretzel sticks, then roast it all in the oven until fragrant. Very bad for you, especially when you supplement a handful of it with a dulce de leche cookie from Porto’s, which my sister-in-law ships to us, frozen, from Burbank every year.
Recipes for chex mix typically end with “store in airtight containers.” For obvious reasons, I don’t know how long chex mix lasts when stored in airtight containers.
There are pre-packaged factory-made chex mixes sold in supermarkets alongside potato chips and fritos. They are abominations.
Pam Troy 