Low carb Not “Chex” Mix

In this video

As addictive as the high carb traditional batch you may have loved in the past.

Not “Chex” Mix Recipe

3 ounces fluffy pork rinds (bite sized)
3 ounces crunchy pork rinds (bite sized)
100 grams of pecan pieces
100 grams of peanuts
50 grams of macadamia nuts
7 to 8 tablespoons unsalted butter (melted)
2 tablespoons of Worcestershire sauce
2 tsp seasoning salt
1 tsp garlic powder
1/2 tsp onion powder

Break pork rinds into bite-sized pieces. Use all of the same kind if you can’t find a variety. Combine pork rinds, pecans, peanuts, and macadamia nuts in a large bowl. Set aside.
Melt butter. To the melted butter, add the remaining 4 seasonings. Mix well and pour over the dry ingredients while stirring well.

Spread mixture into a single layer on a baking sheet. Bake at 250 degrees for 1.5 hours. Be sure to stir well every 25 to 30 minutes. To crisp up the mix, turn the oven off and leave it in the oven with the door closed for 30 minutes. Store in the refrigerator.

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Low carb Not “Chex” Mix

In this video

As addictive as the high carb traditional batch you may have loved in the past.

Not “Chex” Mix Recipe

3 ounces fluffy pork rinds (bite sized)
3 ounces crunchy pork rinds (bite sized)
100 grams of pecan pieces
100 grams of peanuts
50 grams of macadamia nuts
7 to 8 tablespoons unsalted butter (melted)
2 tablespoons of Worcestershire sauce
2 tsp seasoning salt
1 tsp garlic powder
1/2 tsp onion powder

Break pork rinds into bite-sized pieces. Use all of the same kind if you can’t find a variety. Combine pork rinds, pecans, peanuts, and macadamia nuts in a large bowl. Set aside.
Melt butter. To the melted butter, add the remaining 4 seasonings. Mix well and pour over the dry ingredients while stirring well.

Spread mixture into a single layer on a baking sheet. Bake at 250 degrees for 1.5 hours. Be sure to stir well every 25 to 30 minutes. To crisp up the mix, turn the oven off and leave it in the oven with the door closed for 30 minutes. Store in the refrigerator.

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