2019 Updates: Since publishing this recipe, I’ve made a few tweaks. I’ve increased the Cheeto quantity (a frequent request), slightly reduced the pretzel quantity, and learned how to gently speed up roasting time. I’ve also received questions about what a “big” bottle of Worcestershire sauce is, so I’ve tried to clarify below. Amusingly, I just received a gift of a very old Merry Mix recipe card my father once gave to my brother. I can tell it’s old because it uses only one kind of Chex, no Cheez-Its, only 3/4 cup butter, and a paltry 2 tablespoons Worcestershire sauce (gasp!). Also, all the seasonings were salts (celery salt, garlic salt, etc.). I’ve verified with Papa that he makes his Merry Mix the way I describe below now, and it’s how I’ve been making it for years. What can I say? Never stop improving.
As far back as I can remember, my Papa involved me in cooking projects. He’d arm me with a paring knife so I could help prep, or he’d drag a chair to the stove so I could stir. I loved squishing meatball mixture through my tiny, chubby fingers. I got really good at pleating gyoza. One of the all-time favorite recipes we made as a family was Merry Mix.
He’d pull out the enormous, commercial-kitchen-size stainless-steel mixing bowl and plunk it on the table. (When I say this bowl was enormous, please understand I could sit in it and sled down a hill. And I did. We had to take all the racks out of our oven and bake it with the door slightly ajar because it scarcely fit.) I’d open all the bags and boxes and dump everything in, mixing gently with my hands.
Papa always claimed Merry Mix was “an old Moore family recipe,” but I know he’s modified it over the years. I think his original recipe was inspired by a Nalley’s snack mix from his youth. In the ’80s, we sometimes included Bugles. My brother, Matthew, has had good success experimenting with new ingredients, including one notable version using wasabi peas. I tend to make it with the same ingredients every year, just as we did in that giant steel bowl when I was really little, but I have some suggested modifications down below in the notes.
Oh, and don’t make the mistake of calling this Chex Mix. The “Official” (barf) “Original” (lies) Chex Mix recipe from General Mills doesn’t call for nearly enough flavoring agents and it leaves you with half a dozen partially eaten boxes of cereal and snacks (hisssss). Merry Mix completely eliminates the waste and most of the measurement required in the corporate-sanctioned recipe. It goes like this: READ MORE
Last year, I asked my food-loving friend Lauren if she’d like to undertake a culinary project with me. When I was small, my family made big-batch gifts all the time—jars and jars of homemade pickles or jam, preserved bounty from our garden, etc.—and often my Papa and Dede make ambitious trios for Christmas presents. One year: chili oil, Worcestershire sauce, raspberry vinegar. Another year: chili powder (Papa smoked the chiles), Herbes de Provence (Dede picked and dried the lavender), curry powder (Papa toasted and ground all the spices). Clearly, this is in my blood, but I live in New York City. Storage space is tight and I live far from at least half the intended recipients. A food gift seemed unmanageable. READ MORE