Chile and Lime Chex Mix

I know I haven’t been too consistent with my posts as of late, its been super busy around here. You know what else? I’m pretty gosh darned sure that you are sick of me apologizing for silly things.

This is a silly thing…right? Anyway, I’m working to raise grant money and scholarship money, I got 3,000 dollars from SCAD to start from, and so I’m applying to what little scholarships there are left to gain as much moolah for schoolah as possible! I believe in miracles!

Yay miracles!

So, on Wednesday, for my peer group, I decided that I would make Chex Mix, and not just any kind. I wanted to make something more interesting than the classic (though who really could go wrong with the classic?) I found on Cookie Madness this recipe that I decided to use. While I don’t normally like chili and that sort of flavor IN food, I do like it in snacks.

No, I don;t need to make sense of this…because I don’t understand it myself.

Anyway!

I have a feeling that it probably would have been a bit more successful if I had actually poured the butter and lime mixture in first, then sprinkled the chili powder on top. I dunno, but I looked in Chex Mix’s website and all the recipes (this one is not included on there) mention that the butter goes in first, then the spices. But then again, I’m weird. Anywho.

Mix everything together until it looks combined. My mixture actually foamed a little (I’m assuming from the acid of the lime juice and the fat from the butter getting into an argument over which team is better, the Cardinals or the Cubs. Me? I don’t care.) Then poured that in.

Mixed it up and spread it on a baking sheet then baked.

It might have been just me, but the end product was still a bit soggy – yes that is my dog – from the butter. I added about twenty minutes to the bake time. It was still a bit soggy, so I microwaved it for about two minutes (stirring every minute) or so, cooled it, and it wasn’t soggy anymore. I recommend the microwave method for those who are time-scrapped.

Overall, I really liked this! At first I didn’t like it too much, but then it grew on me and I could start to taste the flavors separately, they compliment each other well. You have NO IDEA how good the pretzels in this were.

But then again, you know about me and pretzels..

Chile and Lime Chex Mix
Ingredients
5 cups “Corn Squares” cereal (or use Corn Chex)
1 cup lightly salted peanuts
3 cups mini pretzels
1/3 cup salted or unsalted butter
1 1/2 tablespoons chili powder (like Gebhardt — the kind you use in chili)
1/2 cup fresh lime juice

Method
Preheat oven to 300 degrees F. Spray a large roasting pan with cooking spray.
Mix the cereal, peanuts and pretzels together in the pan.
Melt the butter and stir in the chili powder and lime. Pour over the cereal mixture and toss to coat.
Bake for 20 minutes, stirring every 5 minutes. Cool for 10 minutes.

I RECOMMEND
Adding some more minutes to the baking time, and space out the stirring time to more minutes. Maybe:
1 hour of baking, stirring every fifteen minutes.

OR.
Microwave for five minutes, stirring every two minutes.

Happy Baking!
Clara

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