Chex Mix
Published Nov. 21, 2023
- Total Time
- 1 hour, plus cooling
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
Advertisement
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.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
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
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.
How is this recipe 20 servings? There are only four servings! Everyone knows that.
Use Bugles instead of Corn Chex. We used to use Cheese Nibs, but they’re not available anymore so get something similar like Cheez-Its or Goldfish. As a kid, we would put the Bugles on the end of our fingers. We’d also thread the pretzel sticks into the Cheerios. Adding a dash of celery salt as part of the savory salt is good. So fun and delicious.
My mom always added Bugles and I do too now!
This is a huge hit with all of my friends and family. My only change is to 1/2 the seasonings. Thank you Lidey for a great recipe!
Advertisement