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| Classic Homemade Chex Mix, toasted in buttery Worcestershire seasoning with pretzels, rye chips, and peanuts—an easy, crowd-pleasing party snack. |
Crispy, salty, and totally snackable, this is the iconic U.S. snack mix you’ve probably seen at every holiday table and game day spread.
Serves: about 12 cups | Prep: 10 min | Bake: 1 hour
Ingredients
- 3 cups Corn Chex
- 3 cups Rice Chex
- 3 cups Wheat Chex
- 1 cup small pretzels
- 1 cup bagel chips or rye chips (optional but classic)
- 1 cup roasted peanuts or mixed nuts
- 6 tbsp unsalted butter, melted
- 2 tbsp Worcestershire sauce
- 1 1/2 tsp seasoned salt (e.g., Lawry’s)
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- Optional: 1/4–1/2 tsp cayenne or smoked paprika for heat
Instructions
- Preheat oven to 250°F (120°C). Line a large rimmed baking sheet or use a roasting pan.
- In a big bowl or a pan, combine Chex cereals, pretzels, bagel/rye chips, and nuts.
- In a small bowl, whisk melted butter, Worcestershire, seasoned salt, garlic powder, onion powder, and cayenne (if using).
- Drizzle the butter mixture evenly over the dry mix, tossing as you go to coat everything well.
- Bake for 1 hour, stirring every 15 minutes so it toasts evenly.
- Cool completely in the pan—snack mix crisps up as it cools. Store airtight.
Quick Microwave Method
- Microwave the coated mix in a large microwave-safe bowl for 5–6 minutes, stirring every 2 minutes. Spread to cool.
Swaps & Variations
- Extra crunchy: add 1 cup Goldfish or cheese crackers.
- Spicy Buffalo: replace 1 tbsp Worcestershire with 1–2 tbsp hot sauce; add 1 tbsp ranch seasoning.
- BBQ: add 1–2 tsp BBQ rub and a pinch of brown sugar.
- Sweet & salty: once cooled, toss in 1 cup M&M’s or chocolate chips.
- Gluten-free: use GF Chex and GF pretzels; skip bagel/rye chips; ensure Worcestershire is GF.
- Nut-free: omit nuts and add more pretzels or crunchy chickpeas.
Storage
- Airtight container at room temp: up to 2 weeks.
- For max crunch, add a paper towel to absorb moisture.
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