Chef's Mix

Photo by David M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups wheat cereal squares

  • 2

    cups rice cereal squares

  • 2

    cups corn cereal squares

  • 1

    cup oat cereal “O”s

  • 3

    cups corn snacks (such as Bugles)

  • 1

    cup cheese cracker squares

  • 1

    cup pretzel sticks

  • 1

    cup Marcona almonds or smoked almonds

  • 1

    cup salted, roasted pepitas (pumpkin seeds)

  • 4

    TBL butter

  • 1/4

    extra virgin olive oil

  • 2

    TBL Worcestershire sauce

  • 3/4

    tsp onion powder

  • 1

    tsp garlic powder

  • 2

    tsp hot smoked paprika

  • 1

    tsp dried orange peel

  • 1/2

    tsp dried sage, rubbed between your finger tips

  • 1

    tsp kosher salt

  • 1/4

    fresh ground black pepper

  • 1

    TBL chopped fresh rosemary

  • 1

    TBL chopped fresh thyme

  • 1/4

    cup pimento-stuffed green olives drained – finely minced in food processor

  • 2

    fresh bay leaves

  • 1/2

    cup fresh grated Parmesean cheese

Directions

Preheat oven to 250 degrees F. In a large bowl, combine the cereals, corn snacks, cracker squares, pretzel sticks, almonds and pumpkin seeds and stir to mix. In a small saucepan, melt the butter with the olive oil, Worcestershire sauce, onion and garlic powders, paprika, dried orange peel, sage, salt and pepper over medium heat. When the butter has melted and the mixture is hot remove from the heat and stir to combine. Stir in the rosemary, thyme and olives. Drizzle the seasoning mixture over the cereal mixture and toss gently to coat. Add the bay leaves and the cheese and toss again. Divide the mixture evenly between 2 rimmed baking sheets. Bake, stirring once or twice until crisp and golden about 1 hour. Remove from the oven and let cool completely. The mixture may be stored in an airtight container at room temperature for up to 1 week.

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