• Road Trip Food: Chesapeake Snack Mix {Recipe}

    by  • May 24, 2012 • Featured, Recipes & Meals, Travel • 4 Comments

    chesapeake snack mix

    Every summer of my childhood, when we would go camping with a group of families, my mother filled an enormous tupperware lidded bowl with homemade Chex Mix. Some kids picked out only the pretzels while others left just the nuts behind. Often the bowl was empty after a single evening.

    I always crave Chex Mix when I travel. Over the years, I have combined my childhood memories of the crunchy, salty snack with my husband’s family’s East coast roots to create my own version: Chesapeake Snack Mix.

    old bay snack mix ingredients

    My mix includes coastal favorites oyster crackers and pecans and Old Bay as the primary seasoning. I also upped the ratio of butter and seasoning to dry stuff because that’s the way I like it.

    Baked snack mix with old bay

    The only downfall of cereal snack mixes is that they have a tendency to be crushed to bits when packed into a bag. That’s why I package mine in wide mouth quart jars. When the mix is gone, the jars always come in handy on the trip as a drinking glass, a place for a collection of shells, or a storage container for other snacks.

    What snacks do you make or buy for the road?

    snack mix in a jar

    Chesapeake Snack Mix

    Makes: 2 quarts
    Time: 45 minutes

    4 tablespoons unsalted butter
    1 tablespoon Worcestershire sauce
    2 teaspoons Old Bay seasoning
    1/2 teaspoon kosher salt
    1 cup broken pretzel sticks
    2 cups oyster crackers
    3 cups multi-grain square cereal (or wheat Chex)
    1 cup pecan pieces

    1. Melt butter on a large cookie sheet in a 250 degree F oven.
    2. When butter is melted, stir in Worcheshire sauce, Old Bay, and salt. Spread pretzels, oyster crackers, cereal, and pecans evenly over the sheet and stir.
    3. Put mix back in the oven. In fifteen minutes, stir mix so that everything is evenly coated. Return to the oven.
    4. In ten minutes, stir again. If oyster crackers are browned, remove from the oven and allow to cool. Otherwise, leave in oven a few more minutes before removing to cool.
    5. Store in an airtight container.

    PS. The Kitchn featured my home on a kitchen tour Tuesday with lots of pictures. I hope you click through and enjoy!

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    I live to eat and eat to live, planning every meal to include as much local and seasonal abundance as possible. My favorite color is purple, my favorite vegetable is whatever is fresh and local, and my favorite drink is whatever you're pouring. Follow me @racheltayse


    4 Responses to Road Trip Food: Chesapeake Snack Mix {Recipe}

    1. May 24, 2012 at 8:44 am

      Old Bay, eh? I’ll have to keep that one in mind. My husband loves that stuff!

    2. Nicole
      May 24, 2012 at 8:46 am

      I’ve tried a couple times (unsuccessfully) to make Chex Mix for the husband. I’ll give your recipe a try and see if I can manage to not screw it up. :)

      When we travel, I pack baby carrots & hummus, apples/grapes, fruit leather, nuts, peanut butter, and assorted chips. I might make trail mix. We’re going to the lake at the end of June, so I’ll be bringing food along. Thankfully our room at the B&B has a small fridge to keep some healthy snacks in. Otherwise it’s mainly junk food at the family cottage, although I tend to bring some sort of vegetable to cook and share.

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