It’s the holidays, and this means it’s time to make Chex Mix. This one is much like the classic recipe, with more of the good stuff, and some upgraded ingredients. It’s so good, I’m going to make it throughout the year – life is too short for holiday snacks to only come around in December!
Chex Mix is one of the most nostalgic foods from my childhood – the ultimate holiday snack that brings back the best memories with every bite. This one is ramped up with extra flavor all around, and a slight change up on ingredients.
My mom always made this with cheerios, which aside from the pretzels, was my favorite part. I think it was because the cheerios soaked up so much of the butter, so when I wanted to make a better batch, I added more butter, and instead of cheerios, I used oyster crackers. They have a similar soak-ability but don’t get as lost in size – it worked out perfectly!
BEST CHEX MIX EVER
Ingredients
- 12 Tbsp melted butter
- 4 Tbsp Worcestershire sauce
- 2 tsp Lawry's Seasoned Salt with the red top!
- 1 tsp onion powder
- 1 tsp garlic powder
- 3 cups corn Chex cereal
- 3 cups rice Chex cereal
- 2 cups wheat Chex cereal
- 2 cups pretzel sticks or snaps
- 2 cups oyster crackers
- 2 cups cashews
Instructions
- Preheat oven to 250 and set two racks in the center of the oven.
- Combine the melted butter with all of the seasoning, and set aside while you toss the snack mix together.
- In a very large bowl, throw all the cereals, pretzels, crackers and cashews together and mix. Slowly pour 1/2 of the butter mixture over the snacks, and toss to combine. Finish by adding the rest of the melted butter and seasoning, making sure to mix very thoroughly - doing this in two stages helps to ensure a more even coating of the good stuff!
- Spread the snack mix between two large baking sheets, and bake in the oven at 250 degrees for one hour, stopping to stir and rotate the pans 1/2 way through.
- Cool and store at room temp in an airtight container - lasts for a week, if it doesn't disappear immediately!
