Classic Chex Mix Recipe
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From October through March each year, I make classic Chex Mix almost every weekend. It's a great snack - perfect for the holidays, for the Super Bowl, and all the gatherings in between.
Yes, I know that many grocery stores carry pre-made Chex Mix on the shelves. But trust me - there is nothing that can compare to your own homemade version. Its easy. Its inexpensive. And its the best tasting treat you can offer your family and guests. The recipe I use is one handed down from my grandmother and my mom. It differs slightly from the ones you might find on the side of the cereal boxes. And I would say - in a good way!
Like any recipe, you can adjust this one to your own tastes. Don't like nuts? Then replace them with bagel chips. Pretzels not your thing? Not a problem... just take them out.
When you make this classic Chex Mix recipe, your entire kitchen will be filled with the delicious smells of home-baked goodness. In 2 hours' time, you can have a tasty, easy-to-make snack. It will keep for up to 2 months in a sealed Tupperware container (but your supply probably won't last that long!)
Cook Time for Classic Chex Mix
Classic Chex Mix Recipe
Here is the official "Burleson-Marshall" chex mix recipe (straight from the dog-eared page recipe book). Write it down, or print it out. Or, just save it to your favorites. You'll want to come back time and again.
- 3 cups wheat chex cereal
- 3 cups corn chex cereal
- 3 cups rice chex cereal
- 3 cups Cheerios cereal
- 1 1/2 cups pretzel sticks (use twists or squares for an alternative)
- 1 cup mixed nuts - salted
- 6 T. butter
- 2 T. Worcestershire sauce
- 1/2 T. garlic powder
- 1/2 T. onion powder
- 1 1/2 t. salt
Directions for Making Chex Mix
Heat the oven to 250 degrees.
In a large roasting pan, melt the butter in the oven. Add other seasoning ingredients and stir well.
Meanwhile, in a large bowl, stir together all the cereal, the pretzels and the nuts. Pour into the roasting pan and stir to coat.
Bake at 250 degrees for 1 1/4 hours. Stirring every 15 minutes (I set the timer for 15 minutes each time).
Remove from oven and allow to cool about 15-20 minutes. Transfer to an airtight container (tupperware works great).
Classic Chex Mix will keep for 4-6 weeks, as long as you re-seal each time.
The Classic Chex Mix recipe is a great accompaniment to sandwiches, or just on its own. Of course, there are sweet alternatives to this savory snack recipe, but I prefer the original myself!
If you have made chex mix, I'd love to hear from you about your own recipe! What tweaks have you made? Do you prefer salty or sweet?
In the meantime... Happy Holidays and Happy sports-watching!
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© 2009 Stephanie Hicks