MSGID: 1:396/45.0 66fb2212   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Spicy Party Mix   
    Categories: Grains, Nuts, Breads, Chilies   
         Yield: 15 Cups   
       
         9 c  Rice, corn or wheat Chex or   
              - Crispix cereal; or a   
              - combination   
         2 c  Lightly salted nuts   
         2 c  Small pretzels   
         3 c  Add-ins, such as cheese   
              - crackers, rice crackers,   
              - bagel chips, sesame sticks   
              - in any combination   
       1/2 c  Unsalted butter   
         2 tb Worcestershire sauce   
         2 tb Hot sauce; more to taste   
         1 ts Garlic powder; more to   
              - taste   
         1 ts Onion powder; more to taste   
       1/4 ts Sweet or smoked paprika   
     1 1/2 ts Fine sea salt   
       1/4 ts Black pepper; more to taste   
       
     Arrange racks in the top and bottom thirds of the oven   
     and heat to 250ºF/120ºC. Line two sheet pans with   
     parchment paper.   
        
     Combine cereal, nuts, pretzels and add-ins in a very   
     large bowl. In a medium, microwave-safe bowl, melt   
     butter in the microwave in 20-second increments, about 1   
     minute. (You can also do this in a small saucepan over   
     low heat on the stovetop.) Add Worcestershire sauce, hot   
     sauce, garlic powder, onion powder, paprika, salt and   
     pepper. Stir until well mixed.   
        
     Add half of the melted butter mixture to the cereal   
     mixture. Gently and thoroughly fold to combine. Add the   
     rest of the melted butter mixture and stir until evenly   
     coated. Taste and adjust seasonings.   
        
     Divide the mixture evenly across the prepared pans.   
     Bake, stirring and switching racks every 15 minutes,   
     until crisp and slightly darkened in color, about 1   
     hour. Cool completely on the pans on wire racks before   
     serving (if you can wait that long). Store in an   
     airtight container for up to 3 weeks.   
        
     By: Margaux Laskey   
        
     Yield: About 15 cups   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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