T V Tidbits

Georgane Vann


This recipe has been in our family for literally 3 generations. At least.

The problem that I have with them is that I cannot leave them alone, so I don't make them often.

I have ingredients down, but if anyone loves cheese it's or other kinds of nuts, pretzles, or corn chex in it, go for it.


★★★★★ 1 vote

3 Hr


  • 1-12.8 oz
    box rice chex
  • 1-14 oz
    box wheat or multi grain chex
  • 1-1 lb
    bag mini pretzel twists
  • 1-12 oz can(s)
    cocktail peanuts
  • 1/2-14 oz
    box cheerios
  • 1 c
    broken pecan halves

  • 1-10 oz bottle
    lea and perrins worcestershire sauce
  • 2 Tbsp
    garlic powder
  • 2 Tbsp
    onion powder
  • 2 Tbsp
    seasoned salt
  • 8 dash(es)
    franks red hot
  • 1 stick
    butter (not margarine)
  • 1 c
    cooking oil
  • 1
    large garbage bag... unscented

How to Make T V Tidbits


  1. Open the large UN-scented plastic garbage bag in big box. Gently add all of the cereals, nuts, and pretzels.

    Twist the bag up and gently mix the cereals by switching the bag from one hand to the other.
  2. In a saucepan, pour the "rooster" sauce, butter, dry seasonings and oil. Let boil very gently for 5 minutes to blend the flavors together.
    Preheat the oven to 275 degrees f.
    Open the bag and pour in the mixture. Twist up again and "stir" by turning the bag over in your hands for a minute or so. You must be gentle or you'll break the cereal up.
  3. I use aluminum roasting pans, two of them. Half of the mixture will fit in two of them. Bake for 45 minutes turning once, stirring once and switching shelves.

    Take out of oven and pour into a large container.
    Place the rest of the mix into the roasting pans and repeat oven process.
  4. They will still be somewhat soft when you take them out, but they will crisp up as they cool.. Store in airtight containers. Put into pretty tins for gifting.

Printable Recipe Card

About T V Tidbits

Main Ingredient: Non-Edible or Other
Regional Style: Southern
Hashtags: #nuts, #Chex, #pretzles

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