To learn more about this recipe, read the related story, "Snack Attack," in our National edition.
Duck-Fat Chex® MixRecipe adapted from Jake Godby, Humphry Slocombe/Truck Stop, San Francisco
Yield: 8 servings
Cook Time: 1 hour
½ cup (4 ounces) rendered duck fat, melted
1 teaspoon Worcestershire sauce
2 teaspoons smoked salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon freshly ground black pepper
Pinch cayenne pepper
3 cups Corn Chex®
3 cups Rice Chex®
1½ cups Wheat Chex®
1 cup small pretzels
3 fresh thyme sprigs
1. Preheat the oven to 250°. In a medium bowl, add the melted duck fat, Worcestershire, smoked salt, garlic powder, onion powder, black pepper and cayenne and stir to combine.
2. To a large roasting pan or rimmed baking sheet, add the Corn Chex®, Rice Chex®, Wheat Chex®, pretzels and thyme sprigs. Drizzle the duck fat-spice mixture over the top and use a rubber spatula to toss and coat the Chex® evenly. Bake, stirring every 15 minutes, until the Chex® mix is toasted and fragrant, about 1 hour. Remove the pan from the oven and serve warm. (Cooled Chex® mix can be rewarmed in a 250° oven until warmed through, about 7 minutes.)
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