The original recipe is here!
- 1 box - Cheerios
- 1 box - Rice Chex
- 1 bag - thin stick pretzels
- 1 jar - Planters Peanuts
- 2oz - regular Tobasco sauce
- 1 1/2 lbs. - Butter, melted (6 sticks)
- 2 Tbsp - Garlic salt
- 4 Tbsp - Worscheshire sauce
- Preheat oven to 250*F
- Melt butter in a saucepan and add the Tobasco, garlic salt, and Worscheshire sauce.
- Add dry ingredients to a large pan, such as a roasting pan.
- Pour the melted butter mix over the dry ingredients and gently stir.
- Bake at 250*F for 1hr30min, stirring approximately every 15 minutes. Make sure to get down to the bottom of the pan to avoid any burned pieces.
My notes: Do not skip the stirring! It seems like it's a very quick interval, but the bits and pieces can burn easily and the wet ingredients need to be redistributed by a good gentle stir. Otherwise, you'll end up with some burned bits and some strangely softened bits and the flavor won't be well distributed.
Versions of this recipe and its various names have been popular in many homes for decades now. If you ever wandered into a store around the holidays and saw these cereals placed together in center aisles, this is why! This recipe makes a giant pan full of crunchy deliciousness with a little touch of heat that goes well with the cold holiday weather. You can keep it on the counter with the lid on for quite some time, or package it up into baggies to have a nice on-the-go snack. My dad's side has passed this recipe down on an old recipe card, but let me tell you - we all know that a single 2oz serving is more like a 4- or 6oz in this family! As the recipe is written, the snack is very child-friendly. Feel free to add a bit more if you like the heat.
