Homemade Chex Mix

Chex Mix is a staple in my household. It is one of those snacks that everyone enjoys during the week. With that said, whenever I see the Chex Mix opened, I watch as everyone eats the mixture. As the bag gets tossed around, yes, forget the bowl here, my daughter picks out only the pretzels, my son picks out only the rice chex, my wife picks out the rice and corn chex and whatever nuts she can find, and well, my handful is left with wheat chex and bagel chips. I don’t complain about it, but at the end of the day it would be nice to get a handful of rice and corn chex, maybe a pretzel, and some nuts.

Chex Mix Recipe

So I decided to make my own. My mom use to make batches of this stuff when I was growing up and I recall it being better than any bagged chex mix. Plus I would use whatever leftover rice or corn cereal mix there was, dump a bunch of sugar on it with a bit of milk, and it it for breakfast. Not sure what was better at the time, the garlicky chex mix or the cereal loaded with sugar! So after I thought about my mom’s flavors, I decided to come up with my own.

Let’s get started.

Ingredients: [Print this Recipe]

  • 10 tbsp unsalted butter
  • 3 tbsp Worcestershire sauce
  • 1/2 tbsp garlic salt
  • 1/2 tbsp seasoned salt
  • 1 tsp cracked black pepper
  • 1/4 tsp cayenne pepper
  • 1/2 tsp dry mustard powder
  • 1/2 tbsp old bay seasoning
  • 1/2 tsp dried rosemary
  • 4 cups of Corn Chex® cereal
  • 4 cups of Rice Chex® cereal
  • 2 cups of pretzel sticks
  • 3/4 cup lightly salted almonds
  • large roasting pan

Start by preheating your oven to 250 degrees. Next mix all of your seasonings into a bowl and set it to the side. Add the butter to a roasting pan and place it in the oven until melted. Once melted, remove it from the oven, add in the Worcestershire sauce and seasoning blend and give it a good stir.

How to make chex mix recipe

Next add in the rice and corn Chex mix, pretzels, and nuts. Give that a really good stir, being careful not to crush all of the Chex, and once mixed, place back in the oven.

You are going to cook this for about one hour, and remove it from the oven every 20 minutes to give it a good stir. Once stirred, place back in the oven, and repeat 2 more times until the hour is up.

Your house will begin to smell really, really good. Almost too good that you might want to take it out after 20 minutes and begin snacking on it. Just wait, and be patient. It will pay off.

When the hour is up, remove it from the oven, and turn off the heat. If you have a large baking sheet, pour the mixture onto it to help with the cooling. Now you can start eating it.

Once cooled, store in an airtight container for up to 2 weeks. Who am I kidding? This chex mix will only last a week, if that. This is a perfect snack that won the hearts of everyone in my family. My daughter was able to easily snack on all the pretzels, my kids on their handfuls of Chex, and my wife was the real winner. Not a bagel chip in sight, nor a wheat Chex.

The flavor of this mixture is hands down better than the store bough. It does have a slight kick from the cayenne, but the old bay, garlic, and seasoned salt, as well as the class flavor of the Worcestershire sauce really sends this Chex mix recipe into a whole new category of awesomeness. So the next time you are craving Chex mix, and a really great snack, give this one a shot.

Now the big question is, what is your favorite part of the Chex mix?

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Homemade Chex Mix”

  1. this is even better than the “nuts & bolts” my 87 year old mother has been making for decades…. ( don’t tell her!). Really love this… and everything else from you! Thanks!

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