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My Chex Mix

My Chex Mix

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Makes a large bowl.
By Dennis W. Viau; modified from several recipes.

Chex Mix has been around for a long time. I remember my mother making it when I was a child. It has become so popular, you will find bags of it, in different varieties, on the snacks aisle at the grocery store. Of course, making it yourself is preferred because you can add the best of ingredients. Here is my recipe, which I vary year to year, mostly by changing the snack crackers I add:

Ingredients:

½ cup (¼ lb./113g) butter
3 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoned salt
½ teaspoon salt
1 cup nuts; mixed nuts (160g) or peanuts (140g)
1 cup (50g) small pretzels
1 cup small snack crackers (Pepperidge Farm Goldfish (60g), Sunshine Cheez-its (50g), etc.)
3 cups (90g) Corn Chex cereal
3 cups (80g) Rice Chex cereal
3 cups (160g) Wheat Chex cereal

Directions:

Heat oven to 250°F (120°C).

In a small saucepan, heat the butter and Worcestershire sauce together until the butter is melted.

Measure all the seasonings into a shaker or mix in a small bowl.

Measure the nuts, crackers, and cereals into a large roasting pan. Carefully spoon the butter/Worcestershire mixture over the snack mix, covering the pieces evenly and stirring often to distribute the coating as evenly as possible. Gently shake (or spoon) the seasoning mixture over the snacks, again stirring and turning often, to coat the pieces evenly.

Bake one hour, stirring and turning the snacks every 20 minutes to crisp evenly.

Cool and store in an air-tight container or in ziplock bags.