When my paternal grandmother passed away I inherited her recipe box, including her recipe for “Chex Mix.” Maybe it sounds a little sentimental, but since she made it every year for Christmas I like to keep the tradition going. So, every year I make a big batch for the family. But, the problem is I always end up with a bunch of the cereal left over. And when I was putting away groceries the other day I realized that the boxes were taking up a whole shelf in our little pantry. So, I decided to make a big batch for us in February. But, I also have a lot of Tamari left over from Christmas treats that I made for people. Tamari + Chex Mix = crazy or genius? I also substituted almonds for the traditional peanuts, simply because we had one and not the other.

Well, as my grandmother liked to say, “Hello, Honey!” I'm studiously avoiding the scale because I wouldn't be surprised to see that I've gained 8 pounds this week.

And I'm making another batch this week for an Oscar party on Sunday night. There's no way that this salty, buttery snack isn't going to be a hit.

(For some other great Oscar-party recipe ideas check the links at the bottom of this post.)

Tamari Chex Mix

2 cups of Chex Corn cereal

1 cup of Chex Rice cereal

1 cup of Chex Wheat cereal

1 cup of almonds

4 tablespoons of unsalted butter

2 tablespoons of Tamari sauce

3 teaspoons of seasoned salt

1 teaspoon of garlic salt

1 teaspoon of onion powder

Preheat the oven to 275 degrees.

Put the butter on a large rimmed sheet pan and place in the oven to melt. (About 5 minutes.) Add the Tamari, seasoned salt, garlic salt and onion powder to the butter. Stir well. Add the cereal and almonds, mix well to combine. Bake in the oven for 15 minutes, and stir. Bake for an additional 20 minutes and then cool.

Serves 4-6.

(Photo by Launie Kettler)

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Here are some other fun Oscar-party ideas:

• Best Cocktail goes to Angie from Big Bear's Wife for her Vanilla Whipped Creamsicle Cocktail
  
• Best Antipasto in the Leading Role goes to Jen from Juanita's Cocina for her Homemade Ricotta & Antipasto Platter
  
  
• Best Appetizer in Foreign Language goes to Rashmi from Primlani Kitchen for her La Vita e' Bella Crostini ~ Ricotta Roasted Squash & Sage Crostini Paired with Midnight in Paris Cocktail with Champagne Pomegranate
  
  
• Best Appetizerography goes to Valerie from Val's Food and Or Art for her Easy puffed Pastry with Brie & Goat Cheese Stuffing and Hugo in the Tropics Harry Navel
  
• Best Appetizer in Supporting Role goes to Renee from Magnolia Days for her Baked Goat Cheese in Tomato Sauce
  
  
• Best Directing in the Kitchen goes to Liz from That Skinny Chick Can Bake for her Gourgeres and Cream Puffs, Parisian Cheese Puffs, Midnight in Paris
  
• Best Animated Feature Appetizer goes to Yuri from Chef Pandita for her Terrine and Pate Crostini Paired with Francois Chidaine LesTuffeaux Montlous 2006
  
  
• Best Appetizeress in Leading Role goes to Isabel from Family Foodie for her Intensity Academy Iron Shrimp