Original Chex MixStolen from Chex
- 6 tablespoons butter or margarine
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons seasoned salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 cups Corn Chex® cereal
- 3 cups Rice Chex® cereal
- 3 cups Wheat Chex® cereal
- 1 cup mixed nuts
- 1 cup bite-size pretzels
- 1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
1. Heat oven to 250°F. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.
2. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
The most important things in this recipe is to stir every 15 minutes (gently, but thoroughly) and to lay the mix out on paper towels to dry thoroughly. I recommend at least an hour (two hours is even better). You'll know it's ready to be put away when the more saturated pieces aren't chewy. Nobody wants chewy chex mix. I never use the bagel chips. I sometimes leave out the nuts, and I sometimes use all cashews. I prefer cashews over mixed nuts, but that's a matter of taste. I almost always use pretzel sticks and prefer them over mini twists. I generally use unsalted butter instead of margarine. I always make a double batch in our big roaster pan. When stirring, I take it completely out of the oven to make sure it is stirred properly. For a double batch, I add about a tablespoon or so of butter, at least a tablespoon extra of Worcestershire (probably 2), and a little extra of each of the spices (with favor towards garlic powder and then seasoned salt). I sorta wing that part, and I'm sure it's a little different every time. You have to be careful when adding liquid as it may mean that the cereal gets too saturated and then we have the chewy mix problem. Stirring is even more important with extra liquid, and it can take longer to dry.