Actually, they were assembled by yours truly, in a couple hours standing at the iron skillet, Worcestershire, Blue Bonnet margarine and garlic powder at-the-ready. Then slow baked until dry and toasty.
(For the uninitiated, this is a snack I’ve made traditionally for years. Originally, I made standard Chex Mix, with the requisite addition of peanuts, pretzels and the like. With a tablespoon of this, a dash of that. I determined two things – people singled out the Pepperidge Farm Goldfish Crackers for consumption so the other ingredients were wasted, and screw this tablespoon-dash thing!)
I cover roughly 9/10 of the bottom of the skillet with Worcestershire, add 1/2 a stick of margarine, and sprinkle garlic powder generously. Then marinate a pan full of crackers until they soak it all up. Transfer all to a turkey roasting pan and bake @ 300* or so, turning every 10 minutes of so to check for burning, until they are all dry and crispy. (I use Blue Bonnet because it’s cheap and takes the high heat.)
I used to make these in massive quantities for Christmas when I was employed and bring them into work. It became such a tradition that folks would start asking me in September if I was bringing in goldfish that year!
Consumer Warning – they are QUITE addictive and go great with beer! People consuming these snacks needn’t be concerned they will be molested by vampires, or members of the opposite sex. (Unless they, too, have partaken of the garlicky treats!)
FTC – neither Blue Bonnet, French’s Worcestershire, Pepperidge Farm Crackers or anyone else gave me anything! I bought and assembled it all myself. Go make your own – and Merry Christmas!