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by Caitlin Saniga

The original recipe called for a whole bag of popcorn, but my mixing bowl wasn’t big enough to hold 8 cups of cereal and all that popcorn. So I started eating the popcorn until what remained would fit in the bowl. 🙂

  • 4 cups Corn Chex (or off-brand equivalent)
  • 4 cups Rice Chex (or off-brand equivalent)
  • ½ 3-ounce bag butter microwave popcorn, popped
  • ¼ cup dry-roasted peanuts
  • 3 tablespoons canola oil
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons garlic powder
  • 2 tablespoons chili powder

This snack will give you hard-core garlic breath, but it’s worth suffering through.

Heat oven to 300 degrees. In a very large bowl, mix cereal, popcorn and peanuts. Drizzle with oil; toss until evenly coated.

In a small bowl, mix remaining ingredients; sprinkle over cereal mixture. Toss until evenly coated. Spread cereal mixture in ungreased large roasting pan.

Bake uncovered 12 minutes, stirring once. Cool 10 minutes. Store in an airtight container.

Makes 12 1-cup servings

Recipe: Chex

Photos: Caitlin Saniga

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