Ingredients

SEASONING MIX

• 1 lb bacon
• 1/2 cup butter – aka UNO sticks
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon celery salt
• 1/4 teaspoon ground sage
• 1/2 teaspoon Lawry’s Seasoned Salt, to taste
• 4 dashes Tabasco sauce, to taste

THE DRY MIX

• 2 cups dry roasted peanuts – though honey roasted may be better
• 1 cup busted-ass cashew pieces
• 2 cups small pretzels – any format
• 5 cups Corn Chex
• 3 cups Rice Chex
• 1 cup Wheat Chex (or not – might be too healthy)
• 2 cups Cheerios toasted oat cereal
• 1 cup cheez-its or other cheesey snack

Directions

1. Fry up the bacon until it’s nice and crisp.
2. Then place the cooked bacon in a container and save for later – it’s the leftover drippings you want, fatty!
3. Pre-heat the oven to 250 degrees F.
4. Melt the butter and bacon drippings together in a saucepan, then stir in the seasonings to make a nice, spicey – bacony – buttery goop.
5. In a very large bowl or cauldron, combine the mix ingredients.
6. Gradually stir in the buttery seasoning mix until the dry mix is evenly coated.
7. Spread thinly on cookie sheets and bake for 1 hour, messing it up every 15 minutes.
8. Spread on paper towels to cool.
9. Store in airtight container.
10. Makes about 14 cups Chex mix snack.