Our Favorite Chex Mix

This Chex Mix is one of our Thanksgiving traditions. It’s so toasty, savory and crunchy! It makes a large batch – plenty to share with your crowd! I’ve been tweaking the recipe for years to get it just how we like it! You can easily customize your cereals and mix-ins. It makes 4 quarts of Chex Mix. It keeps for at least a week in an air-tight container – but never lasts long around our house!

Our Favorite Chex Mix

This Chex Mix is one of our Thanksgiving traditions. It's so toasty, savory and crunchy! It makes a large batch – plenty to share with your crowd! I've been tweaking the recipe for years to get it just how we like it! You can easily customize your cereals and mix-ins. It makes 4 quarts of Chex Mix. It keeps for at least a week in an air-tight container – but never lasts long around our house!

Tina Verrelli – epicuricloud.com

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Course: Appetizer, Snack

Cuisine: American

Keyword: chex mix

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Cooling Time: 1 hour hour

Servings: 16

Equipment

• 2 large rimmed sheet pans (13 x 18-inch)
• 1 large mixing bowl (you need to stir 4 quarts of the mixture)

Ingredients

Cereals & More: 18 total cups, you can vary based on what you like, this is what I use:

• 4 cups corn chex cereal
• 4 cups rice chex cereal
• 3 cups wheat chex cereal
• 3 cups mini crackers or sesame sticks
• 2 cups goldfish or cheese crackers
• 2 cups mini pretzels

Butter Mixture:

• 1 cup butter or oil* melted
• 1/3 cup Worcestershire sauce
• 1 tablespoon sugar
• 2 tablespoons ranch dressing mix I use Penzeys Ranch Mix
• 1/2 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 cup grated Pecorino Romano cheese I use Locatelli
• 1 teaspoon hot sauce optional
• 1 teaspoon salt

Instructions 

• Preheat oven to 250 degrees F. Arrange 2 oven racks to upper-middle and lower-middle positions.

  Line 2 large rimmed baking sheets with parchment (makes clean up easy, but not essential)
• Combine/gently mix all your cereals, crackers etc. in very large mixing bowl (makes 4 quarts).
• Stir together all the butter mixture ingredients until well blended.
• Pour half the butter mixture all over the cereal/cracker mixture and toss to coat. Pour the remaining butter mixture over and toss to coat again.
• Spread coated mix over the two baking sheets. Bake for 1 hour. Rotating the pans half-way through and stirring every 15 minutes.
• When finished baking, turn off oven, open oven door slightly and allow the oven to cool with the pans inside for about 30-60 minutes. Remove and allow to fully cool. (the mixture will fully crisp up once fully cool) Once cool, store in a large air-tight container.

Notes

1 cup butter or oil:

ALL BUTTER: 1 cup butter will give you a more buttery flavor.

HALF/HALF: 1/2 cup butter and 1/2 cup oil (I use avocado or canola) gives you some buttery flavor and more crunchy texture from the oil.

 

Nutrition (approx. data estimated via online nutritional calculator.)

Calories: 450kcal (23%) | Carbohydrates: 60g (20%) | Protein: 7g (14%) | Fat: 21g (32%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg (14%) | Sodium: 1127mg (49%) | Potassium: 161mg (5%) | Fiber: 4g (17%) | Sugar: 5g (6%) | Vitamin A: 880IU (18%) | Vitamin C: 6mg (7%) | Calcium: 161mg (16%) | Iron: 9mg (50%)

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