Chex Mix

Chex Mix

Chex mix isn't something I grew up eating.  Well, sure, I had the store-bought stuff in the bag that's full of salt and what-have-you.  I certainly liked it, but I didn't love it.  I definitely never had homemade chex mix.  So, a few years back, I stumbled upon a recipe the Pioneer Woman had shared.  I thought I would give it a whirl.  We all loved it!  Considering how much we all loved it, it is strange that I completely forgot about it until recently!

Chex Mix

I am always looking for ideas to pack in my daughter's lunch for school.  So, I was flipping through my cookbook of printed recipes from the internet last week, when I rediscovered chex mix!  Bingo!  This totally blows the socks off the store-bought stuff.  It boasts a bolder flavor, it's crunchy and it's completely addicting.  Seriously.  I could sit on the couch with a bag of this and eat the entire thing.  I nearly did that several times until I forced myself to seal the bag and put it on the kitchen counter.  It's soo good!  This will last for a while in a sealed bag (if you don't eat it all on the first day).  It's a great snack to have anytime of the day, or take on a road trip.  I promise not to judge you if you get addicted.

Chex Mix
Chex Mix

Chex Mix

  • 3 cups corn chex
  • 3 cups wheat chex
  • 3 cups rice chex
  • 2 cups pretzel sticks
  • 2 cups mixed nuts
  • 8 Tablespoons unsalted butter
  • 3 Tablespoons Worcestershire sauce
  • 6 dashes (or more if you like a spicy kick) tabasco sauce
  • 3 cloves garlic, crushed
  • 3/4 teaspoon granulated garlic
  • 1/4 teaspoon salt

Directions

Preheat the oven to 250˚F.  Have ready two large baking sheets.

Pour the cereal, pretzel sticks and nuts into a large mixing bowl.  In a microwave-safe bowl, add remaining ingredients and microwave until butter is melted. Stir together and toss into the cereal mixture, stirring until everything is completely coated.

Transfer to the two baking sheets spreading evenly.  Place in the preheated oven and bake for 1 hour and 15 minutes, stirring every 15 minutes. Let cool completely before storing in an airtight container.

Source: Adapted from the Pioneer Woman Cooks