Cajun French: l’oignon (l’on-ee-on) – onion
Party Mix became popular in the 1950s. In south Louisiana it was a staple from football season to Mardi Gras. Our recipe has been enhanced from our families original recipes. This is the perfect hostess gift, movie watching treat or anything in between. Just note, it is addicting.
Mais C’est Bon!
Enjoy!!
Ingredients:
2 cups Bugles
1 ½ cups Mini pretzels
1 ½ cups Rice chex
1 ½ cups White cheeze it
1 cup Pecans
1 cup French fried onion rings
½ cup Real bacon bits
½ cup dried cranberries
6 Tbl butter
2 Tbl brandy
2 Tbl creole mustard
1 Tbl Worcestershire sauce
1 tsp Cajunville seasoning or other Cajun seasoning
½ tsp cayenne
½ tsp smoked paprika
1 Tbl garlic powder
2 oz block parmesan cheese, finely grated
Directions:
Preheat oven to 325°F conventional, 300 convection
Hydrate cranberries in 2 Tbl brandy
Toss together bugles, rice chex, white cheeze it crackers, mini pretzels and pecans in a large bowl.
Melt unsalted butter in a small saucepan over medium – low heat. Stir in creole mustard, Worcestershire sauce, smoked paprika, Cajunville seasoning, cayenne pepper and garlic powder.
Drain cranberries and add liquid to sauce mixture.
Blend well and drizzle over snack mixture and toss to coat.
Add fried onions, cranberries and bacon pieces. Toss to coat
Add parmesan cheese and mix well
Spread mixture in a single layer on a rimmed baking sheet lined with parchment paper. Bake in preheated oven until lightly toasted, about 15 minutes, stirring once or twice during baking.
Enjoy warm or cool completely on baking sheet. Store in an airtight container up to 5 days.
