I adore party mix but haven't made it in years because it's not exactly diet food. I've always wanted to get some of those honey mustard pretzels to put in it and/or goldfish crackers. I've seen it made with Cheezit crackers, and some people add a small can of Spanish peanuts in addition to the mixed nuts.

Of course nowadays you can buy it already made, and that's probably cheaper than making it from scratch, but if you are having a big party or want to give it as gifts or just really hog out, it's fun to make.

Chex Party Mix

3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
2 cups Wheat Chex® cereal
1 cup Cheerios
1 cup mixed nuts
1 cup bite-size pretzels sticks or twists (try honey mustard)
(1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces)
6 tablespoons butter or margarine or vegetable oil
2 tablespoons Worcestershire sauce
1 1/ teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

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Caramel corn is easy to make. The biggest challenge is making sure to get all the unpopped kernels (old maids) out of the popcorn before you add the syrup. Well, maybe there are other challenges, but everyone's are different so I'm not going to bring it up here.

Caramel Corn

7 quarts plain popped popcorn
2 cups dry roasted peanuts or unsalted unroasted pecans (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup butter or margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Directions

Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. It's easier to stir in a pan that has higher sides like the disposable pans. Add the peanuts to the popped corn if using. Set aside.
Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. (Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. - this is optional. I just cool it in the pans.) Allow to cool completely, then store in airtight containers or resealable bags.