Quote Originally Posted by ScoutHikerDad View Post
I just use the standard Chex Mix measurements here: https://www.chex.com/recipes/original-chex-mix/I modify it in several ways. Leave out the pretzels and put in a couple cups of Cheerios like my Mom used to do. 1.5 to 2 cups of mixed nuts. Double the dry ingredients except for the seasoned salt (2 teaspoons is plenty). 3 -4 tbsp. of Worcestershire Sauce, and 9 tbsp. of butter (a little over 1 stick). Richer and more flavorful than the standard recipe. All my friends and family look forward to their bags every year.

That 4 batches made enough for 12-14 quart bags not all the way full, plus a few for us to snack on. 1 batch fills each of my roasting pans about 2" deep. I cook them at 250 F convection bake for 1 hour, turning every 15 minutes. I do 2 batches at a time, and rotate the pans top to bottom at each turn for even cooking. Sometimes I'll even shake on more of the dry ingredients (except the salt!) and some more Worcestershire at each turn. I sometimes even add paprika, though I can't tell that it adds much flavor-wise.

Some people make them hot or sweet. It's a great platform for experimentation, and you get to eat your screw-ups!

edit: Thanks for the good thought for my son. He is a very rugged young outdoorsman; in fact, picture Casey from Yellowstone, and you'd be real close. I'd be surprised if he actually gets sick with it.
I suppose I need more friends to share with . A box is about 11 cups, so my batch seems to be about the your 4 batches.

It is funny, but this is another one of my "old family recipes" that clearly came from the back of a box. I am never sure if the box changed or if my grandmother tweaked them.