First off, Happy Easter everyone!
Secondly, for those of you who have never had homemade chex mix before, what you are about to cook and eat is NOT this:
Fresh chex mix is an addicting, mouth-watering, crunchy snack and you will never go back to those store-bought brands!
Important Note: Traditionally, homemade chex mix recipes call for Worcestershire sauce, which has anchovies in it. If you have no problem with fish in your diet, I recommend Lea & Perrins. However, I have marked this recipe vegetarian because I use a substitute (Wan Ja Shan) which is vegan. You can purchase it very easily at any Whole Foods if you need to adapt for a veggie diet.
Homemade Chex Mix
1 stick of salted butter
1 tbs. Worcestershire sauce (or vegetarian alternative)
1 tbs. Lawry’s seasoned salt
8 cups of chex (I usually do 3 of wheat, 3 of rice, and 2 of corn)
1 cup peanuts
1 cup pretzels
Preheat the oven to 250°. Place stick of butter in a pan (9×13, 1inch deep works or a jelly roll pan). Let the butter melt fully in the preheating oven, but be sure that it doesn’t brown.
After the butter is melted, mix in the Lawry’s and Worcestershire sauce thoroughly. Then pour in the 8 cups of chex. With a spatula, mix them around in the butter ‘sauce’ until they are coated well. Then, put it in the oven for 12 minutes.
After this first round in the oven, take the pan out and add the nuts. Stir them in well with the chex. Cook for another 12 minutes.
Next, add in the pretzels and stir well again. Cook for another 12 minutes. Then stir everything one last time and cook for 12 minutes again.
Usually, I cannot wait to eat it so it goes right out of the oven and into the snack bowl! However, if greasiness bothers you, the mix can be drained on a line of paper towels for ten minutes or so and then stored in a sealed container! This recipe makes ~8-9 cups of chex mix, but in my experience it can be finished off by two or three people in a single afternoon!