Party Mix

Name: Party Mix
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 box Rice Chex; 1 box Corn Chex; 1 box Cheerios; 1 pkg. pretzel sticks; 1 1/2 lb. margarine, melted; 3 lb. nuts (pecans, cashews or peanuts); 1/2 c. bacon fat; 2 tsp. celery salt; 1 tsp. garlic salt; 2 Tbsp. Worcestershire sauce

Eats Now Editorial Team · Meat & Poultry

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Party Mix – a delicious recipe with Cheerios, pretzel sticks, margarine, nuts, bacon fat, celery salt. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 box Rice Chex
1 box Corn Chex
1 box Cheerios
1 pkg. pretzel sticks
1 1/2 lb. margarine, melted
3 lb. nuts (pecans, cashews or peanuts)
1/2 c. bacon fat
2 tsp. celery salt
1 tsp. garlic salt
2 Tbsp. Worcestershire sauce

1
Mix melted margarine, bacon fat, celery and garlic salts and Worcestershire sauce together. Pour over cereals and pretzels and mix well.
2
Bake 1 hour at 250u00b0.
3
Add nuts and bake another hour. Stir about every 20 to 30 minutes.
4
Use a large roasting pan.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 box Rice Chex, 1 box Corn Chex, 1 box Cheerios, 1 pkg. pretzel sticks, and more.

Yes, Party Mix falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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