If anyone’s counting, this is my 7th iteration of Chex Mix of 2017.  After some unsuccessful experiments adulterating my mother’s hallowed “Texas Trash” recipe (aka Chex Mix) years ago, I let it go for a number of years because all of the ingredients are expensive and the batches big.

But I’m back with a vengeance, and think I have discovered the way to make magic.  Hope you agree.

Though the weather is warming up, it is still February and I think the aroma in the air from someone’s fireplace on a recent cool night planted the seed for a maple-mustard iteration, a flavor combination that I associate with winter.

This may not be my most colorful version, but it may well be the richest.  Just try staying out of this one…it should come with some kind of warning.

3/4 cups vegan butter

3 tablespoons pommery mustard

3 tablespoons maple syrup

1 tablespoon Liquid Aminos

1 teaspoon garlic powder

1/2 teaspoon onion powder

1-6 ounce can roasted pecan halves

1-5 ounce packages potato sticks

1-6 ounce package crispy onions (like old timey cooks use to top their green bean casserole; French’s is a popular brand)

2 cups crunchy corn kernel snacks (I found these in the grocery store packaged in a clear plastic carton with other crunchy snacks like sesame sticks, pepitas, etc.)

3 cups Cheerios

2 cups wheat Chex cereal

Optional (but delicious) 3 tablespoons nutritional yeast

Preheat oven to 250 degrees.  Place butter in large roasting pan and place pan in oven for a few minutes or until butter is melted.  Whisk in mustard, maple, garlic powder, and onion powder.  Then stir in all remaining ingredients in succession, gently stirring after each addition to coat with the butter mixture.  Roast for 1 hours, gently stirring up from the bottom every 15 minutes.  Remove from oven, stir well, allow to cool completely–it will crisp even more as it cools–and package for eating or giving.  Note: I don’t find the mixture too buttery for an indulgent snack, but if you prefer to absorb a little of the oil, spread the mixture on brown paper bags or paper towels to cool.