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Homemade Chex Mix Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 623 reviews
  • Author: Anna
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 28 half-cup servings
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Description

This Bold and Buttery Homemade Chex Mix is a crunchy, savory snack mix bursting with flavor and easy to make at home. Combining three types of Chex cereals with pretzels, rye bagel chips, and optional mixed nuts, it’s coated in a rich butter and Worcestershire sauce blend seasoned with garlic, onion, and Lawry’s seasoned salt. Baked low and slow until perfectly golden and crisp, it’s a classic party snack ideal for gatherings or casual munching.


Ingredients

Scale

Dry Ingredients

  • 3 cups Corn Chex Cereal
  • 3 cups Wheat Chex Cereal
  • 3 cups Rice Chex Cereal
  • 2 cups mini salted pretzels
  • 1 cup Rye bagel chips
  • 1 cup mixed nuts (optional)

Wet Ingredients and Seasonings

  • 1 cup (2 sticks) butter
  • ⅓ cup Worcestershire sauce
  • 1 ½ tablespoons Lawry’s seasoned salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder


Instructions

  1. Preheat the Oven: Set your oven to 250ºF (121ºC) to prepare for slow baking the snack mix evenly.
  2. Combine Dry Ingredients: In a large mixing bowl, add 3 cups each of Corn, Wheat, and Rice Chex cereals, 2 cups salted mini pretzels, 1 cup rye bagel chips, and the optional 1 cup mixed nuts. Mix gently to distribute evenly.
  3. Melt Butter and Mix Seasonings: In a microwave-safe bowl, melt 1 cup of butter. Whisk in ⅓ cup Worcestershire sauce, 1 ½ tablespoons Lawry’s seasoned salt, 1 teaspoon garlic powder, and 1 teaspoon onion powder until fully combined.
  4. Coat the Cereal Mixture: Gradually pour the butter and seasoning mixture over the dry ingredients. Use your hands or a large spoon to mix after each addition, ensuring all pieces are thoroughly coated.
  5. Spread and Bake: Evenly spread the coated mix onto two large rimmed baking sheets to allow airflow and crisping.
  6. Bake and Stir: Bake for 1 hour, stirring every 15 minutes to prevent burning and promote even cooking. Rotate the baking sheets from top rack to bottom rack each time you stir to ensure uniform baking.
  7. Cool and Serve: Remove the mix once it is golden brown and crisp. Let it cool completely on the baking sheets before serving or storing to maintain crunchiness.

Notes

  • Oven temperatures vary, so watch the mix closely near the end and remove when golden and crispy.
  • Rotate baking trays from top to bottom every 15 minutes during baking for even cooking.
  • Add butter mixture gradually to coat all pieces evenly without sogginess.
  • If using salted butter or garlic salt instead of powders, reduce the amount of seasoned salt to avoid oversalting.

Nutrition

  • Serving Size: 1/2 cup (about 30g)
  • Calories: 140
  • Sugar: 1g
  • Sodium: 260mg
  • Fat: 8g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg