Let me get the possibly obvious out of the way: I, Deb Perelman, unapologetically, shamelessly, unwaveringly love Chex Mix. Sure, the last time I made it to the letter I was in high school and decided to have a party where we’d invite boys too (yes, I was as cool in high school as you’d expect) and it seemed so strange to me, this aggressive mix of steak sauce, spices and butter, but holy moly was it good.
So, let’s not pretend this is anything but a Smitten Kitchen homage to this beloved mix, — which I’m sorry to reveal, did not bring all of the boys to my yard, er, parents’ wood-paneled living room. These days, I make it a little differently. At some point, the Chex cereal became popcorn, not because I don’t like crispy crunchy magically woven pillows of corn, wheat and rice cereal, but because I love popcorn that much more. I add nuts, pretzels and something cracker-y to it. And then, as should surprise exactly nobody, I brown the butter for extra toasty depth. I add some mustard, in both Dijon and powdered English mustard formats; smoked paprika, because it completes me, and sometimes a tiny bit of dark brown sugar too. I tend to make massive amounts of it and
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