As much sugar as I go through, you may be surprised to hear that it’s easier for me to hold back on sweet things than it is for me to stop eating salty snacks.
Chex® Mix is my major downfall — not the store-bought, packaged-three-months-ago-with-trace-amounts-of-salt-and-Worcestershire-sauce Chex Mix — only the homemade stuff will do. So when I make it, I make it like I mean it. Salty, Worcestershire-y and enough cashews that the nut fighting is over.
The recipe can be found on any Chex box and on most similar store brand cereal boxes. I make mine using wheat Chex and corn Chex (a ratio of about 75:25, heavier on the wheat variety), an extra tablespoon of Worcestershire sauce, an extra tablespoon of butter and a few extra dashes of each of the seasonings. I mix in twice as many cashews as mixed nuts. (When I double the recipe, I use one regular can of mixed nuts and a larger can of cashews.) I don’t usually add the pretzels or bagel chips but I have added Pepperidge Farm Goldfish® crackers. It’s all about what fits in a handful.
If you want to look at the recipe online, here is the link. While you’re there, check out the Gluten-free Caramel Crispy Chex Mix recipe. It is outrageously better than caramel popcorn! I use one variety of Chex cereal and I substitute Cap’n Crunch® cereal for the rest. Since the Chocolate Chip Crunchewy Cookies are one of the most popular recipes on my blog, I figure people must really love Cap’n Crunch.
Time for you to share what you love – how do you make your Chex® Mix like you mean it?
* * * * * * * * * * * * * * * *
This post has nothing really to do with General Mills or The Quaker Oats Company. It is not a paid endorsement of any of the above products. I just write what I want to write and hope it relates to what interests you.
Staci's Chex Mix
- 2 cups corn Chex cereal
- 2 cups rice Chex cereal
- 5 cups wheat Chex cereal
- 2 cups salted cashews
- 1 cup salted mixed nuts
- 1 cup your choice - pretzels, crackers, garlic chips, etc.
- 7 tablespoons salted butter (or unsalted is fine)
- 3 dripping tablespoons Worcestershire sauce
- 2 teaspoons seasoned salt
- 1 teaspoon garlic powder
- 3/4 teaspoon onion powder
Heat oven to 250 degrees Fahrenheit.
In a large roasting pan, stir together all cereals, nuts, and crackers.
In small saucepan over medium-low heat, melt together butter, Worcestershire sauce, seasoned salt, garlic powder, and onion powder.
Pour butter over cereal mixture and stir until coated. Bake 1 hour, stirring every 15 minutes.
Spread hot cereal onto paper towels and let cool completely before storing in airtight containers.