The summer before my senior year of college, I did an internship at Walgreens. Although I wasn’t interested in going into retail management, the position was going to look good on my resume and the pay was above average. It ended up being more fun than I anticipated. The job definitely had its lows—like confronting shoplifters and restocking shelves late into the evening—but I worked with a colorful cast of characters and I enjoyed chatting with customers while working the cash register (nerd alert!).
This ranks right up there with the Life cereal mix and is leaps and bounds of what you’ll find at your neighborhood Walgreens!
One Year Ago: Coffee Ice Cream
Two Years Ago: Praline Party Mix (a chex mix for SWEETS lovers!) and Super Easy Spinach Dip
Nuts and Bolts Snack Mix
from Martha Stewart Living, June 2011
-9 cups toasted corn cereal (Chex)
-4 1/2 cups bite-size pretzels
-3 cups salted dry-roasted peanuts
-6 garlic cloves
-1 1/2 tsp coarse salt
-15 tbsp (2 sticks less 1 tbsp) unsalted butter, melted
-6 tbsp Worcestershire sauce
-4 1/2 tsp paprika
-3/4 tsp cayenne pepper
-3/4 cup fresh rosemary, chopped
1. Preheat oven to 225F. In a large bowl combine cereal, pretzels, and peanuts (may need to divide into 2 bowls).
2. Mince cloves of garlic and mash into a paste with salt. Stir together garlic paste with melted butter, Worcestershire sauce, paprika, and cayenne pepper. Pour over cereal mixture and toss to coat with a rubber spatula.
3. Spread mixture evenly on two rimmed baking sheets. Bake, gently stirring every 20 minutes, for 1 hour 20 minutes. Sprinkle chopped rosemary over mixture and bake for an additional 20 minutes. Allow to cool completely before transferring to an airtight container (will keep for up to 10 days).
This content was originally posted on Honest Cooking in my featured column "Cooking the Magazines". This post is also linked to Eat At Home.