How To Make DUCK FAT CHEX MIX - Day 16,894

Spices

Cocktails for the audience.

Ready cocktails for the audience, in new Chrismas glasses.

  

Learning the camera angles.

Mix baking.  Smells amazing!

Making quesadillas for the savages waiting for baking Chex.

2 drinks in and the audience is happy! 

Duck Fat Chex Mix

1/2 Cup Duck Fat, rendered

2 Teaspoon Worcestershire Sauce

2 Teaspoons Smoked Salt

1/2 Teaspoon Garlic Powder

1/2 Teaspoon Onion Powder

1/2 Teaspoon Black Pepper, ground

1/4 Teaspoon Aleppo Pepper (or cayenne), dry, ground

2 Tablespoons Fresh Thyme, stripped from stems

3 Cups Corn Chex

3 Cups Rice Chex

1-1/2 Cups Wheat Chex

1 Cup Pretzel Sticks

In a large bowl add all cereals, thyme and pretzels. Toss lightly to combine.  Add duck fat and all remaining ingredients to a small pot or microwave safe dish.  Heat just enough to melt the fat into liquid.  Stir the fat and then pour over the dry ingredients as evenly as possible.  Toss the whole mix to combine.  Place the mix in a 9”x13” pan or lipped baking sheet and bake one hour, tossing every 15 minutes.  Serve warm or cold.  The mix can be reheated to re-crisp or warm again.  Serves 4-8 snackers.  Adapted from Kairlyn Goalen’s Recipe.

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