Intro
Okay, who else grew up with that big roasting pan of Chex Mix baking in the oven around the holidays—or honestly, any lazy Saturday afternoon?
This is the classic Chex Mix: salty, crunchy, buttery, with that awesome Worcestershire kick.
The whole house smells like warm, buttery garlic goodness when it’s baking, and let me tell you—it’s addictive.
You’ll love how easy it is to throw together, and it makes a big batch that’s perfect for snacking or sharing (if you must share).
Why I Love This Recipe
This is one of those recipes that feels like home to me. I remember sneaking pieces off the baking tray when my mom wasn’t looking. It’s simple, nostalgic, and honestly better than any bagged snack you’ll find at the store.
- The buttery, salty combo is just irresistible.
- It makes a huge batch, perfect for gatherings.
- Stays crunchy for days (if it lasts that long).
- Smells like pure comfort when it’s baking.
- You can easily tweak it with your favorite add-ins.
Servings + Cook Time
- Servings: About 12 cups (10–12 servings)
- Total Time: 1 hour 15 minutes (10 minutes prep, 1 hour bake, 5 minutes cool)
What You’ll Need
Dry Mix:
- 3 cups Corn Chex cereal
- 3 cups Rice Chex cereal
- 3 cups Wheat Chex cereal
- 1 cup mini pretzels
- 1 cup bagel chips, broken into bite-sized pieces
- 1 cup dry roasted peanuts (optional)
Seasoning Sauce:
- 6 tablespoons unsalted butter, melted
- 2 tablespoons Worcestershire sauce
- 1 ½ teaspoons seasoned salt (like Lawry’s)
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
Pro Tips
- Use a big roasting pan: A deep pan lets you stir the mix without spilling everywhere.
- Stir gently but thoroughly: You want every piece coated but not broken.
- Don’t skip the stirring: Stirring every 15 minutes helps it bake evenly.
- Let it cool in the pan: This keeps the mix crisp as it finishes drying.
- Double it for a crowd: Just use two pans or bake in batches.
Tools You’ll Need
- Large roasting pan (or two rimmed baking sheets)
- Microwave-safe bowl
- Wooden spoon or spatula
- Measuring cups and spoons
Substitutions and Variations
- Swap bagel chips for rye chips or cheese crackers.
- Use mixed nuts instead of peanuts—or skip nuts entirely.
- Try gluten-free Chex and gluten-free pretzels for a GF version.
- Spice it up with a pinch of cayenne pepper.
Make-Ahead Tips
- Make the full batch ahead of time and store in an airtight container for up to 1 week.
- Bake the Chex Mix 2–3 days before a party—it keeps beautifully.
Full Instructions
Step 1: Preheat Oven
Preheat your oven to 250°F.
Step 2: Mix the Dry Ingredients
In a large roasting pan, combine the 3 cups Corn Chex, 3 cups Rice Chex, 3 cups Wheat Chex, 1 cup mini pretzels, 1 cup broken bagel chips, and 1 cup roasted peanuts. Stir gently to mix them evenly.
Step 3: Melt the Butter
Melt 6 tablespoons unsalted butter in a microwave-safe bowl, about 30 seconds to 1 minute until fully melted.
Step 4: Mix the Seasoning Sauce
Stir 2 tablespoons Worcestershire sauce, 1 ½ teaspoons seasoned salt, ¾ teaspoon garlic powder, and ½ teaspoon onion powder into the melted butter until combined.
Step 5: Pour and Toss
Slowly drizzle the seasoning sauce over the cereal mixture, stirring gently as you go to coat all the pieces evenly.
Step 6: Bake and Stir
Place the pan in the oven and bake at 250°F for 1 hour, stirring every 15 minutes so it bakes evenly.
Step 7: Cool and Serve
Remove from the oven and let the mix cool completely in the pan before storing or serving.
Macros Information (per ½ cup serving, approx.):
- Calories: ~180
- Fat: 9g
- Carbs: 22g
- Protein: 3g
- Fiber: 2g
- Sodium: ~250mg
(Note: Macros will vary slightly depending on exact ingredient brands and quantities.)
Why This Recipe Works (Quick Science)
- Worcestershire Sauce: Adds umami depth and a salty tang that balances the butter.
- Slow Baking: 250°F gently crisps the cereal without burning it.
- Fat + Seasoning: Melted butter helps the seasonings stick to each piece evenly.
- Stirring: Regular stirring prevents the bottom layer from over-browning and keeps the mix crisp.
Common Mistakes
- Skipping the Stirring: This causes uneven browning.
- Too Hot Oven: Anything over 250°F can burn the mix fast.
- Not Enough Butter: You need the full 6 tablespoons to coat everything properly.
- Adding Sauce Too Fast: Pour slowly and stir while adding so everything gets coated evenly.
What to Serve With
- Cold lemonade or iced tea
- Fresh veggie sticks and ranch dip
- Fruit skewers
- Easy finger sandwiches
- Charcuterie boards for game day snacks
FAQ
Q: Can I microwave Chex Mix instead of baking it?
A: You can, but the oven-baked version gets crispier and has a better flavor.
Q: How do I make this gluten-free?
A: Use gluten-free Chex cereals and pretzels, and double-check your Worcestershire sauce is gluten-free.
Q: Can I freeze Chex Mix?
A: Freezing isn’t recommended. It can get soggy when thawed. Store at room temp instead.
Leftovers and Storage
- Store in an airtight container at room temp for up to 1 week.
- Keep it cool and dry so it stays crunchy.
- If it softens a bit, pop it back in a 250°F oven for 5–10 minutes to re-crisp.
Conclusion
There you go—the classic, no-fail Savory Chex Mix that makes your house smell amazing and your snack bowl disappear. I hope you love this nostalgic recipe as much as I do. If you make it, leave a comment and tell me what fun twists or add-ins you tried! Any questions? Drop them below—I love helping you out in the kitchen.
