Chex Mix Popcorn
also love helping her bake them! But with all of those sweet requests, there is inevitably a request from my brother and I for her to make Chex Mix. Not the mass-market bagged stuff, that has no place at our table, but the real stuff, the kind you bake for an hour with all of the garlic and onion flavors, and stir every 15 minutes. We eat too many cookies, then "balance" the sweet with too much Chex Mix. It's both the best and worst.
3 tablespoons oil- olive or canola will both work just fine
1 tablespoon Worcestershire sauce
3/4 teaspoons seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup popping corn kernels
2 tablespoons oil
Line a baking sheet with aluminum foil and set aside. Make your popcorn: feel free to use your own tried and true method here, either by air-popper, microwave, or stove-top. I use the stove-top, and it's super easy! Add the oil to a large pot, and add 3 kernels to the oil. Heat the pot over medium heat, and when the kernels pop, the oil is heated! Remove the 3 popped kernels (a fork or spoon will scoop them up), and add the rest of the kernels. Cover loosely so that steam can escape but popcorn won't go flying. When most of the kernels have popped, remove from the heat and dump onto the baking sheet. Remove any unpopped kernels from the baking sheet.
Preheat the oven to 250 degrees. Mix up the flavoring ingredients in a small bowl and evenly drizzle over the popcorn. Mix the popcorn around a bit, then bake for 1 hour, removing every 15 minutes to stir around. Remove and let cool, then serve! Leftovers will keep for a few days in a sealed plastic bag or container, but this is best served the same day.