Chex Mix
Published Nov. 21, 2023
- Total Time
- 1 hour, plus cooling
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups Corn Chex cereal
- 2cups Rice Chex cereal
- 2cups Wheat Chex cereal
- 2cups bagel and/or rye chips, broken into bite-sized pieces, if large
- 2cups mini pretzels
- 2cup mixed roasted unsalted nuts, such as peanuts, almonds and cashews
- ¾cup unsalted butter, melted
- ¼cup Worcestershire sauce
- 1tablespoon garlic powder
- 1tablespoon onion powder
- 1tablespoon seasoned salt, such as Lawry’s
- A few dashes of hot sauce, to taste
Nutritional analysis per serving (20 servings)
299 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 7 grams protein; 452 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange two racks evenly spaced in the oven and heat to 250 degrees. Line two sheet pans with parchment paper.
- Step 2
In a very large bowl, combine the corn, rice and wheat cereals, bagel chips, pretzels and nuts.
- Step 3
In a small bowl, combine the melted butter, Worcestershire, garlic powder, onion powder, seasoned salt and hot sauce. Whisk until smooth. Pour the butter mixture over the cereal mixture and toss well, until all the ingredients are coated and no butter pools at the bottom of the bowl.
- Step 4
Divide the mixture between the two sheet pans, spreading everything into even layers. Bake, tossing the mixture and switching racks every 15 minutes, until the pretzels and bagel chips are lightly browned, 45 to 55 minutes.
- Step 5
Cool completely before transferring to airtight containers. Store at room temperature for up to 2 weeks.
Private Notes
Comments
How is this recipe 20 servings? There are only four servings! Everyone knows that.
I've been making this for years, but I've never liked the bagel chips that people started putting in. The original recipe used Cheese Nips, which I'm not sure even exist any more, so I use cheddar Goldfish. Rather than mini pretzels, I use the small thin pretzel sticks. I agree wholeheartedly about a long bake, with stirring, at 250° (original recipe, again). But stick to the original recipe, which called for half a cup of butter; that's plenty, in my opinion.
My sister is renowned amongst her friends in Seattle for her Chex Mix. Why? It’s definitely her ingenious addition of Bugles.
Not sure what I might have done wrong, but this recipe did not work for me! I couldn't find bagel chips so used pita ships and maybe that made it overly salty. Or maybe the Worchestire sauce I used was too old because both my hubby and I thought the flavor was off. Oh well, on to the next recipe!
You know you don’t have to do this in the oven, right? I have made multiple batches every holiday season for at least 30 years, and I’ve always used a microwave. Depending on the microwave, I have to adjust cooking powers and times, but in my current 1000-watt microwave, I do 1.5-minute increments at 60% power a total of five times, stirring after each cycle. My spouse told me it is like crack for my entire family because we all love it (LOL), and when I share it with friends and coworkers, I always get requests for the recipe. Here it is if anyone is interested. 2 cups Corn Chex 2 cups Wheat Chex 2 cups Rice Chex 2 cups Cheez-Its 1 cup mini pretzels or sticks 1/2 cup to 1 cup nuts of any kind (my favorite are pistachios) 1 stick butter (I use salted) 4 tsp. Worcestershire sauce 1 tsp. seasoned salt 1/4 tsp. garlic powder 1/4 tsp. Old Bay seasoning 1/4 tsp. cayenne Melt the butter first in a large bowl, add all of the ingredients, and stir thoroughly before following the cooking directions above. Right out of the microwave, it will be somewhat soggy, but it will be perfect after it cools. I used to spread it out on paper towels but learned that is wasteful and not necessary. Just let it cool in the bowl you cook it in. Enjoy!
Growing up in Texas, we had a popular variation called Texas Trash, which has the same bones as this, but adds chili powder, cayenne pepper and hot sauce to the spice mixture. Some folks added cheese crackers, and others swapped or omitted things. It’s very flexible, but the key was getting the sauce to have a nice kick. We use a turkey bag to shake and mix everything and big roaster pans to bake, stirring every 15 minutes to prevent soggy sections.