Homemade chex mix with salty pretzels and crackers, a sweet & spicy coating, and the perfect amount of crunch. Make up a giant batch and keep it on hand for snacking all week long!
This is THE recipe you grew up with, had a school functions, and picked through to find your favorite bits.
Recently, I took a poll on Facebook to find out what is everyone's LEAST favorite part of the classic Chex Mix. Wheat Chex, Breadsticks, and round pretzels topped the list. All of which you don't see here. Because I agree.
Are you in the mood to try a fun variation of the classic Chex Mix recipe? Try my Whopper Chex Mix!
I often make up a batch of Homemade Chex Mix to have on hand for easy snacking, to go in Nate's lunch, and for Levi to grab when he is looking for a snack and would usually reach for ramen. Honestly, although I love using this recipe, I rarely have the exact ingredients on hand.
Homemade Chex Mix needs about 10 cups of a mixture of cereal, nuts, and "stuff" to mix with the sauce. Creating Chex Mix is a great way to use up the random ends of bags, nuts, and cereal that I find.
Key Ingredients for Homemade Chex Mix:
- Butter. The original recipe that has been made for years and years uses 2 sticks of butter. Current recipes usually use only 6-8 ounces. Feel free to reduce the amount, if you like. However, using more butter adds additional crunch to the mix. Test both ways and see what you like.
- Chex cereal. My recipe uses only 2 kinds of Chex cereal rather than the traditional 3 kinds of cereal. I prefer not to have another opened box in my kitchen. However, the original recipes uses 3 cups of Corn, Rice, AND Wheat Chex cereals.
- Nuts. Using mixed nuts is the easiest and, in my opinion, tastiest. However use just peanuts, cashews, or almonds, if you prefer. Heck, skip the nuts if you don't like them!
- Special sauce. The mixture of Worcestershire sauce and spices creates the perfect coating for this snack. Double the spices if you like. Just don't double the butter :).
- Odds and ends like pretzels, bagel chips, cheez-its or whatever you prefer. Heck, use whatever fun stuff is on sale, at the end of the bags in your home, or your kids love. There are no rules!
How to Make Homemade Chex Mix:
- Melt the butter and add the spices and sauce to the butter, stirring well.
- Stir the cereal and extras in with the mixture until well coated.
- Bake until crispy, turning every 15 minutes so it doesn't burn.
- Pour out the baked mixture onto the counter to cool.
- Store in an airtight container so it doesn't get soggy.
- Spice it up! Swap out the seasoned salt for Cajun seasoning.
- Swap it. Change out the Chex cereal for Cherrio's, Corn Flakes, or whatever you have on hand.
- Get Creative! Try oyster crackers, mini breadsticks, Combo's, pretzel sticks, Bugles, and even coconut flakes.
- Try different combos of spices, additional cereal, or adding in treats AFTER the baking. Try my Whoppers Chex Mix for a fun treat! Tasty has a great list of out of the ordinary Chex Mix recipes to try!
Homemade Chex Mix can be kept in an air-tight container for 4-6 weeks. Be sure to keep your Chex Mix in a super air-tight storage container and seal it well after opening or it will get soggy. I recommend a Ziplock bag that can have the air pressed out every time it is opened and closed.
Homemade Chex Mix can easily be frozen! Try freezing it in easy grab and go bags. Take a couple of bags out in the morning and by later in the day they are ready to eat.
Classic Chex Mix Recipe
- 2 sticks butter
- 2 tablespoons Worcestershire sauce
- 1 ½ teaspoons seasoned salt
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- 4 cups Corn Chex cereal
- 4 cups Rice Chex cereal
- 1 cup mixed nuts
- 1 cup mini pretzels
- 1 cup bagel chips broken into pieces
- Heat oven to 250°F. Low and slow helps create the yummy crunch.
- Melt butter in large roasting pan in oven. Note: I use 2 9 by 13 inch pans instead of a roasting pan. Stir in seasonings. Gradually stir in all remaining ingredients until evenly coated.
- Bake 1 hour, stirring every 15 minutes so it doesn't burn. Spread onto paper towels, parchment paper, or aluminum foil to cool. Store in container with tight-fitting lid or a large Ziplock bag.