Chex Mix in a Copper Pot
My mother’s chex mix recipe is sought after. She makes it occasionally and even if you’re on a low-carb, Keto diet or have sworn off butter, you give in, eventually. This chex mix was coveted by each daughter-in-law who married into the family, and I have the recipe handwritten in my little box for safekeeping.
Because of the melting of the butter and combining it with other ingredients, copper works great because it’s so fast, and also allows you extreme control over the temperature so you don’t brown your butter (which you don’t want to do) or overboil it (which can easily happen in the microwave).
I use my little 2qt House Copper stock pot and lid. It’s all you need, and the even temperature distribution through the whole pot allows for quick melting so you don’t even need a double boiler to accomplish this. It’s the most versatile pot in the batterie for most things – I even make macaroni and cheese out of a box in it!
Anyway, here you go. Enjoy for yourself, but know this recipe makes enough for a big party, too! In fact, I’m pretty sure you might want to double it from the start. It freezes great!
Diane’s Chex Mix
4 cups wheat chex cereal
4 cups rice chex cereal
4 cups Cheerio cereal
2 cups broken pretzel mini sticks
½ cup butter
2 tsp onion, garlic, or celery salt
1 Tbsp Worcestershire sauce
Preheat the oven to 200F. Gently mix together the wheat, rice, and Cheerio cereals in a large bowl. In a House Copper stock pot, melt the butter. Mix in the 2 tsp flavor of your choice and the Worcestershire sauce. Pour the butter mixture over the cereals. Fold together to coat, and bake for 1 hour, mixing in the oven every 15 minutes to ensure even coating.
Let cool before serving.
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