(KSDK) -- John Morrell just introduced a lower sodium bacon.
The bacon is available at Schnucks and Shop 'N Save.
Chef Dawn Landes stopped by Show Me St. Louis to prepare a party mix recipe using the bacon.
SMOKY BACON PARTY MIX
1 lb John Morrell® Lower Sodium Bacon, cut into 1-inch pieces
3 cups corn squares cereal
3 cups rice squares cereal
3 cups wheat squares cereal
1 cup smoky almonds
½ cup lightly salted peanuts
1 cup cheddar fish crackers
1 1/2 cups mini pretzels (regular or salt-free)
1 stick (1/2 cup) salted butter
3 tbsp. Worcestershire sauce
1 1/2 tsp. Lawry's Seasoning Salt
2 tbsp. Liquid Smoke
6 tbsp. reserved bacon drippings
¾ tsp. onion powder
2 cloves fresh garlic, minced or pressed (may substitute ¾ t. garlic powder)
5-7 shakes Tabasco sauce
Heat oven to 250 degrees F. Cut entire pound of bacon into fourths; then cut each fourth into approximately one-inch
pieces. Separate bacon pieces into a non-stick skillet and place over medium-low heat. Cook bacon until brown and
crisp. Remove bacon pieces to a paper-towel lined plate. Reserve 3 tbsp. of the bacon drippings.
In a large bowl, mix the cereals, nuts, crackers and pretzels. Set aside. In a microwave-safe bowl, melt the butter
uncovered on high for about 40 seconds. When completely melted, add all the remaining ingredients (except bacon
pieces) and mix well. Taste butter mixture and add additional Tabasco if so desired.
Pour seasoned butter over the cereal mixture and stir until evenly coated. Place coated cereal on large rimmed cookie
sheet or roasting pan lined with foil or parchment. Bake for 1 hour and 15 minutes, stirring every 15 minutes. Remove
from oven and spread on paper towels to cool. Cereal mixture may be baked ahead and stored in an airtight container.
Mix in bacon pieces just before serving.