I always add something different to this when I prepare it, so use your imagination.
- Carbohydrate 6.40756 g
- Cholesterol 0 mg
- Fat 91.17754 g
- Fiber 1.76279999351501 g
- Protein 1.96992 g
- Saturated Fat 18.932788 g
- Serving Size 1 1 Serving (121g)
- Sodium 1068.918 mg
- Sugar 4.64476000648499 g
- Trans Fat 4.08124 g
- Calories 834 calories
Step-by-step
- Preheat oven to 250 degrees.
- Mix pretzels, crackers, cereal and nuts together and pour into a large sheet pan.
- Melt margarine and stir in worcheshire sauce, salt, garlic powder and onion powder.
- Pour liquid mixture over mix. Roast in oven for 1 hr, stirring every 15 minutes.
- (Add your favorite crackers, cereal, nuts as desired. I even add M&M's to give that salty and sweet taste!)
How does a high-fat coating bond evenly across a dry, bulky surface without burning? The mechanism relies on a low oven temperature and frequent agitation. Setting the heat to 250 degrees Fahrenheit prevents the dairy solids in the margarine and the delicate sugars in the Worcestershire sauce from scorching during the hour-long bake. Stirring the mixture every 15 minutes redistributes the pooled fats and exposes fresh surfaces to dry heat, ensuring every pretzel and cereal square acquires a uniform crunch rather than steaming in the pan.
Dry baked goods handle long-term storage exceptionally well due to their minimal moisture content. Once cooled completely on the sheet pan, this mixture keeps in an airtight container at room temperature for up to three weeks. For extended storage, transfer the cooled mix into heavy-duty freezer bags and press out excess air. Frozen snack mix retains its structural integrity for up to three months. Thaw the bags unopened on the counter to prevent ambient condensation from softening the crisp outer surfaces of the crackers and cereal. If moisture does compromise the texture during storage, restore the crunch by spreading the mix back onto a sheet pan and warming it at 250 degrees for ten minutes.
Scaling the formula requires proportional adjustment of the liquid fat to maintain the dry-to-wet ratio. Doubling the dry components demands two full sticks of margarine and eight teaspoons of Worcestershire sauce to coat every piece adequately without leaving dry spots at the bottom of the pan.
