(Serves 1 Bar or 24 people)
Dry Snack Ingredients
4 cups peanuts
3 cups goldfish
3 cups miniature pretzels
1 (31oz) bag of chex corn cereal, (or make your own blend of wheat, corn & rice chex)
Spices
1 ½ tblsp cayenne pepper
2 tblsp garlic powder/granulated
2 tblsp onion powder/granulated
2 tblsp salt
2 tblsp white pepper
2 tblsp thyme
Liquids
8 oz clarified unsalted butter
2 tblsp Tobasco sauce
Preheat the oven to 250° F.
Clarify the butter, then add the Tobasco sauce, mix well and set aside.
Mix the spices together in a small bowl, then add them to the clarified butter and Tobasco mixture and stir until mixed well.
In a large bowl, mix all your dry snack ingredients together then drizzle the spiced butter mixture over, a little at a time, mixing/tossing the ingredients until you have an evenly coated mixture.
Spread the coated mixture evenly across a sheet pan (or 2 or 3 or 4) depending on the volume you make. At the bar we did two pans at a time.
Bake for 7 minutes, then turn the mixture over and place back in oven for 7 more minutes. Keep repeating until the mixture looks dried and not wet.
After the cool down, keep them fresh in an air tight zip lock bag or Tupperware, that is if there's any left!
