Endless cookie trays and sweets leave me craving something salty and savory to nibble on this holiday. As I thumbed through my new Macy’s Thanksgiving and Holiday Cookbook I came across an updated version of Chex Mix that called for roasted pepitas and chopped stuffed olives. They call it Chef’s Mix and it is delicious. I was given the cookbook by my friends at Everywhere Society to review with a list of recipes to choose from but I insisted on going with something off the list, because THIS IS JUST TOO GOOD not to be shared.

If you would like more information about the cookbook or Macy’s Culinary Council you can visit Macy’s.com. The book is available to purchase online for $24.99 (US dollars). This week we are giving away a FREE copy so make sure you come over and enter!

Chef's Mix [Chex Mixes Bolder Brother]

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Macy's Culinary Council updated the classic Chex mix with savory additions that include marcona almonds, smoked paprika and dried orange rind. Reprinted with permission.

Chef's Mix [Chex Mixes Bolder Brother]

Votes: 0 Rating: 0 Rate this recipe!

Print Recipe

Macy's Culinary Council updated the classic Chex mix with savory additions that include marcona almonds, smoked paprika and dried orange rind. Reprinted with permission.

Servings	Prep Time	Cook Time
14cups	15minutes	60minutes

Servings	Prep Time
14cups	15minutes

Cook Time

60minutes

• Course Snacks

Ingredients

• 2 Cups Wheat Cereal Squares
• 2 Cups Rice Cereal Squares
• 2 Cups Corn Cereal Squares
• 1 Cups Oat Cereal
• 3 Cups Corn Snacks (such as Bugles)
• 1 Cups Cheese Cracker Squares
• 1 Cup Pretzel Sticks
• 1 Cup Marcona Almonds (smoked or unsmoked)
• 1 Cup Pepitas (salted and roasted)
• 4 TBL Butter
• 1/4 Cup Olive Oil extra virgin
• 2 TBL Worcestershire Sauce
• 3/4 tsp Onion Powder
• 1 tsp Garlic Powder
• 2 tsp Hot Smoked Paprika
• 1 tsp Kosher Salt
• 1/2 tsp Dried Sage rubbed between fingers
• 1/4 tsp Fresh Ground Pepper
• 1 TBL Fresh Rosemary chopped
• 1 TBL Fresh Thyme chopped
• 1/4 Cup Pimento-stuffed Green Olives drained and finely minced in a food processor
• 2 Fresh Bay Leaves
• 1/2 Cup Fresh Grated Parmesan Cheese

Servings: cups

Units:MetricUS Imperial

Ingredients 2 Cups Wheat Cereal Squares 2 Cups Rice Cereal Squares 2 Cups Corn Cereal Squares 1 Cups Oat Cereal 3 Cups Corn Snacks (such as Bugles) 1 Cups Cheese Cracker Squares 1 Cup Pretzel Sticks 1 Cup Marcona Almonds (smoked or unsmoked) 1 Cup Pepitas (salted and roasted) 4 TBL Butter 1/4 Cup Olive Oil extra virgin 2 TBL Worcestershire Sauce 3/4 tsp Onion Powder 1 tsp Garlic Powder 2 tsp Hot Smoked Paprika 1 tsp Kosher Salt 1/2 tsp Dried Sage rubbed between fingers 1/4 tsp Fresh Ground Pepper 1 TBL Fresh Rosemary chopped 1 TBL Fresh Thyme chopped 1/4 Cup Pimento-stuffed Green Olives drained and finely minced in a food processor 2 Fresh Bay Leaves 1/2 Cup Fresh Grated Parmesan Cheese Servings: cups Units:MetricUS Imperial

Course Snacks

Instructions

1. Preheat oven to 250 degrees F.
2. In a large bowl, combine the cereals, corn snacks, cracker squares, pretzel sticks, almonds and pumpkin seeds and stir to mix.
3. In a small saucepan, melt the butter with the olive oil, Worcestershire sauce, onion and garlic powders, paprika, dried orange peel, sage, salt and pepper over medium heat.
4. When the butter has melted and the mixture is hot remove from the heat and stir to combine. Stir in the rosemary, thyme and olives.
5. Drizzle the seasoning mixture over the cereal mixture and toss gently to coat. Add the bay leaves and the cheese and toss again.
6. Divide the mixture evenly between 2 rimmed baking sheets. Bake, stirring once or twice until crisp and golden about 1 hour.
7. Remove from the oven and let cool completely. The mixture may be stored in an airtight container at room temperature for up to 1 week.

Recipe Notes

I omitted the salt because I used roasted/salted almonds.