Homemade Chex Mix
When I was young, anytime I went on long car rides or on a trip away from home, my mom would make me homemade chex mix. She always surprised me with it and it was always in the exact same air lock container. I could feel the warm chex from the outside, and I knew the minute that I squeezed the two tabs and pulled up the top, a rush of amazing, buttery, nutty smells would come pouring out.
The nostalgia of this moment is so tangible and calming.
Homemade chex mix is very different from store bought because the chex pieces are packed with a butter sauce that does not dry out prior to eating. The nuts and pretzels are roasted in with the chex and release oils of their own that allow for a very cohesive flavor, which I’ve never found in prepackaged mixes. The recipe itself takes very little time or skill to make, but it only makes 9 cups and that amount won’t last long!
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.
Chex Mix
Ingredients
- 1 stick salted butter
- 1 tablespoon Worcestershire sauce or vegan alternative
- 1 tablespoon Lawry’s seasoned salt
- 8 cups chex cereal, mixed variety we usually do: 3 wheat, 3 rice, and 2 corn
- 1 cup mixed nuts
- 1 cup pretzels
Instructions
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Preheat the oven to 250F and place the stick of butter in a large pan with a lip. Put it in the oven to melt.
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When the butter is melted add in the Worcestershire sauce and the seasoned salt. Stir to create the butter sauce.
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Add in the chex and stir to coat them. Bake for 12 minutes.
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Add in the nuts and stir to combine. Bake for another 12 minutes.
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Add the pretzels and stir, baking for another 12 minutes.
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Bake for 12 minutes one last time before setting out to cool.
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Serve immediately or store in an airtight container for up to 3 weeks.
Recipe Notes
The pan we prefer for this recipe is this XL sheet pan.
