My ideas were bigger than my energy level this Christmas. We’ve got some family issues we’re dealing with (elderly father-in-law) so I wasn’t able to make ALL the goodies I had wanted to. I have a recipe for bourbon pecan cupcakes that I really wanted to try, but it didn’t happen. Consequently, I had a pound of pecan halves leftover after all the baking, and I did not want them to get stale before my next baking venture.
I looked up a bunch of recipes, but nothing sounded just right. Most of them were sweet or sweet and spicy or sweet and salty. I had something in mind and couldn’t quite figure out what it was I wanted, and then I came across the old fashioned Chex party mix recipe. BINGO! I am talking the old fashioned one from the 1950s that you bake in the oven, not the ones made in the microwave. I had to adjust the recipe for only 1 lb, about 2.5 cups pecans. And then I went in the pantry and found my daughter’s generic Goldfish crackers – they’re actually penguins, so they’re even more winter festive.
So, 1 lb pecan halves and 3 individual (maybe about 2.5 cups) of Goldfish crackers (or penguins). Put them in a small mixing bowl, stir them up whit your hands so they’re mixed, and set aside. I think if I make this again, I would just do mixed nuts. The crackers are good, but I do love nuts!
- 3 – 4 Tblsp butter or margarine
- 1 tsp Worcestershire sauce
- 1 tsp season salt (I use Red Robin’s season salt, but any will do)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 or 2 dashes cayenne (if you like a touch of heat)
In a very small pot on the stove, put in butter/margarine, and slowly melt. Add all the other seasonings and stir well.
Gently pour the warm mix over your nuts/crackers and mix up with hands or a couple of rubber spatulas until well coated.
Spread out on parchment paper covered baking sheet.
Bake at 250 degrees for 1 hour – STIRRING every 15 minutes.
This is SO GOOD I can’t stop eating it!