Barbecue Snack Mix

Ezra Pound cake

Barbecue Snack Mix

From “Cooking With Paula Deen” (Sept./Oct. 2012)
Makes about 18 cups

• 1/4 cup butter, melted
• 3 tablespoons barbecue sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons light corn syrup
• 1 (1-ounce) envelope ranch dressing mix
• 1 tablespoon smoked paprika
• 1/4 teaspoon dry mustard
• 1/8 teaspoon ground red pepper (optional)
• 4 cups Rice Chex
• 4 cups Corn Chex
• 3 cups Wheat Chex (The original called for Wheat Thins, but I didn’t dig em.)
• 3 cups Cheez-Its
• 3 cups pretzel twists
• 1 cup dry-roasted peanuts

1. Preheat oven to 250 degrees F.
2. In a small bowl, mix together the butter, barbecue sauce, Worcestershire sauce, light corn syrup, ranch dressing mix, paprika and dry mustard.
3. In a large roasting pan, combine the cereals, Cheez-Its, Wheat Chex, pretzel twists and peanuts.
4. Pour butter mixture over cereal mixture, tossing to coat.
5. Bake for 1 hour to 1 hour and 15 minutes, stirring every 15 minutes, until crispy.
6. Spread in a single layer on wax paper or Silpats to cool. Store in an airtight container for up to 1 week.