There's not a single partygoer in the world who can resist the salty, satisfying crunch of Chex® Mix: It's the ideal accompaniment to a cold beer or G&T. You may not think this snack could get any more addictive, but turns out it can: with the addition of chicharrón, or crispy pork skin. You can serve it warm or make it the day before and store overnight in an airtight container. Either way, it's guaranteed to spice up any all-day summer party.
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For more summer entertaining recipes, go to "Dine 'til Dusk."
Chicharrón Chex® Mix
Recipe from the Tasting Table Test Kitchen for Crate and Barrel
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
½ cup (4 ounces) lard, melted
1 tablespoon malt vinegar
2 teaspoons kosher salt
2 teaspoons dried oregano
2 teaspoons garlic powder
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon finely grated lime zest
½ teaspoon freshly ground black pepper
3 cups Corn Chex®
3 cups Rice Chex®
1½ cups Wheat Chex®
1 cup small pretzels
3 cups pork rinds
1. Preheat the oven to 250°. In a medium bowl, add the melted lard, malt vinegar, salt, oregano, garlic powder, Worcestershire, thyme, onion powder, cayenne, lime zest and black pepper, and stir to combine.
2. To a large roasting pan or rimmed baking sheet, add the Corn Chex®, Rice Chex®, Wheat Chex®, pretzels and pork rinds. Drizzle the spice mixture over the top and, using a rubber spatula, toss and coat the Chex® evenly. Bake, stirring every 15 minutes, until the Chex® Mix is toasted and fragrant, about 45 minutes. Remove the pan from the oven and transfer the mix to a serving bowl. And serve.
Crate and Barrel provided the products featured here and sponsored this post.