It wasn’t until this past holiday season that I realized how big of a thing making your own Chex Mix really is. It was somehow off of my radar until then, when I started seeing everyone and their brother on social media swapping homemade Chex Mix recipes. For some people, it’s even a Christmas Eve family tradition. Up until that point, Chex Mix was simply among my favorite car snacks for road trips; something I would buy, not something I ever thought about making myself.
I don’t need too much of a nudge to dive into a homemade treat, so I started churning out batches in mid-December and settled on this combination of seasonings as “the one”. I love the combination of cereals, pretzels and different nuts, but you could absolutely change things up to suit your tastes. I definitely think the addition of some bagel chips or cheese twists would be fantastic. Go wild with whatever you like!
As I mentioned, I definitely got the impression that homemade Chex Mix was a holiday thing, but so far in our house, it has been a year-round thing. I’ve made countless batches since December, and it always disappears in no time. Perfect for trips, picnics, watching a sporting event, or just putting it out to nibble on when company arrives.
P.S. Have more of a sweet tooth? Check out this recipe for Muddy Buddies – peanut butter, chocolate and powdered sugar-coated Rice Chex cereal. I can never stop eating them!
Preheat oven to 325 degrees F. NOTE: Many readers have had issues with their mix burning at 325 degrees. I haven't had this problem, but I would recommend baking at 250 degrees F to avoid this potential issue.
In a large roasting pan, stir together the cereals, pretzels and nuts.
In a small bowl, whisk together the melted butter, Worcestershire sauce, seasoned salt, garlic powder, onion powder and cayenne pepper. Drizzle evenly over the cereal mixture and, using clean hands, toss to combine, making sure that the mixture is evenly moistened.
Bake for 1 hour, stirring every 15 minutes. Once cool, store in an airtight container at room temperature for up to 2 weeks.