Duck-Fat Chex Mix Recipe From Jake Godby
To learn more about this recipe, read the related story, "Snack Attack," in our National edition.
Recipe adapted from Jake Godby, Humphry Slocombe/Truck Stop, San Francisco
Duck-Fat Chex® Mix
Duck-Fat Chex® Mix
servings
8
servings
Ingredients
- ½ cup (4 ounces) rendered duck fat, melted
- 1 teaspoon Worcestershire sauce
- 2 teaspoons smoked salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- Pinch cayenne pepper
- 3 cups Corn Chex®
- 3 cups Rice Chex®
- 1½ cups Wheat Chex®
- 1 cup small pretzels
- 3 fresh thyme sprigs
Directions
- Preheat the oven to 250°. In a medium bowl, add the melted duck fat, Worcestershire, smoked salt, garlic powder, onion powder, black pepper and cayenne and stir to combine.
- To a large roasting pan or rimmed baking sheet, add the Corn Chex®, Rice Chex®, Wheat Chex®, pretzels and thyme sprigs. Drizzle the duck fat-spice mixture over the top and use a rubber spatula to toss and coat the Chex® evenly. Bake, stirring every 15 minutes, until the Chex® mix is toasted and fragrant, about 1 hour. Remove the pan from the oven and serve warm. (Cooled Chex® mix can be rewarmed in a 250° oven until warmed through, about 7 minutes.)
Nutrition
| Calories per Serving | 330 |
| Total Fat | 15.4 g |
| Saturated Fat | 4.9 g |
| Trans Fat | 0.0 g |
| Cholesterol | 14.2 mg |
| Total Carbohydrates | 45.7 g |
| Dietary Fiber | 3.5 g |
| Total Sugars | 3.9 g |
| Sodium | 514.0 mg |
| Protein | 4.8 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
