Grandma's Secret Recipe: A Delectable Holiday Treat
- Carbohydrate 36.2634054503356 g
- Cholesterol 0 mg
- Fat 16.6473468 g
- Fiber 3.24575004245758 g
- Protein 8.0824524 g
- Saturated Fat 2.702910305 g
- Serving Size 1 1 Serving (67g)
- Sodium 693.219841640974 mg
- Sugar 33.017655407878 g
- Trans Fat 0.705020035 g
- Calories 315 calories
Step-by-step
- Preheat oven to 250
- In a large roasting pan (I get the disposable aluminum turkey roaster pans) stir together the Cheerios, Rice Chex, pretzels and peanuts; set aside. (I always use store-brand cereals, you can't tell the difference here)
- Melt the margarine and stir in the garlic powder, onion salt, celery salt and Worcestershire sauce. Slowly pour this over the cereal mix, stirring to coat as much as possible. Cover pan tightly with aluminum foil.
- Bake at 250 for 2 hours, 1st hour covered, 2nd hour uncovered. Stir every half hour. Allow to cool before storing. I usually make 2 pans at a time. Enjoy!
While standard stovetop snack mixes demand constant attention to prevent scorching, this oven-roasted variation relies on a remarkably low temperature of 250 degrees Fahrenheit to gently dry out the components over a two-hour window. This prolonged, low-heat exposure drives out residual moisture from the cereal grains and pretzels without burning the delicate spices, ensuring an even crunch throughout every single piece. When combining the dry ingredients, opt for a disposable aluminum turkey roaster pan because its expansive surface area allows the fat and seasoning mixture to distribute far more evenly than it would in a traditional rimmed baking sheet.
Achieving a uniform coating requires splitting the baking process into two distinct phases. During the initial sixty minutes, the roasting pan remains tightly sealed with aluminum foil to trap steam and help the melted margarine and Worcestershire blend thoroughly penetrate the porous surfaces of the Cheerios and Rice Chex. Removing the foil for the final hour allows ambient oven air to circulate freely, evaporating the moisture and crisping the exterior. Stirring the mixture every thirty minutes redistributes the outer layers so that pieces near the edges do not over-brown while the center lags behind.
Margarine serves as the primary fat source here, carrying fat-soluble flavors like garlic powder, onion salt, and celery salt across the entire batch. If substituting butter, account for the difference in water content, which can alter how quickly the cereal crisps during that crucial uncovered second hour in the oven.
