Chesapeake Bay Bar Mix

Happy Hour is a revered part of the day here at the Circle B Kitchen.  Everything pretty much comes to a standstill, the wine is poured, the feet are perched on the coffee table (yes, that’s allowed around here), and some kind of little munchy is put out.

We’ve become quite fond of this little bar mix partly because it tastes super awesome, but also because it’s not a real heavy thing to be munching on before dinner.  I found the recipe in my Everyday Food magazine a while back, and I have no idea why I didn’t make it sooner.  We love this stuff.

The main flavoring agent here is Old Bay Seasoning Mix, which I happen to adore.  There is also the requisite Worcestershire Sauce along with a little lemon juice and some hot pepper sauce, which gives this just the perfect spicy kick.  The whole shootin’ match gets baked in the oven until it’s roasty toasty and delicious.

Of course, you don’t have to make this for happy hour; it’s perfect for keeping in a jar where you can grab a handful when the munchy bug bites, or filling big bowls of it for the next football party.

It makes 12 cups, and I stupidly only made a half batch.  You should definitely make the full recipe. 

Chesapeake Bay Bar Mix

Click here for a printable recipe

Recipe Adapted from Everyday Food magazine
Makes 12 Cups

6 cups crisp corn, rice cereal, such as Crispix or Chex (I used Corn and Wheat Chex)
3 cups thin pretzel sticks
3 cups oyster crackers
2 cups roasted, salted peanuts
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons Worcestershire sauce
2 tablespoons plus 2 teaspoons Old Bay Seasoning
2 tablespoons fresh lemon juice
2 teaspoons hot-pepper sauce, such as Tabasco (or more if you like it spicy)

Preheat oven to 250 degrees. In a roasting pan, combine cereal, pretzels, crackers, and peanuts. In a small bowl, mix together melted butter, Worcestershire sauce, Old Bay, lemon juice, and hot-pepper sauce. Pour butter mixture over cereal mixture and stir until ingredients are completely coated. Bake 1 hour, stirring every 15 minutes. Transfer mixture to two rimmed baking sheets to cool completely.