Classic Oven-Baked Chex Party Mix

Name: Classic Oven-Baked Chex Party Mix
Prep time: 12 min
Cook time: 1 h
Total time: 1 h 12 min
Yield: 16 servings
Cuisine: American
Ingredients: 3 cups (75 g) Rice Chex cereal; 3 cups (80 g) Corn Chex cereal; 3 cups (120 g) Wheat Chex cereal; 1 cup (140 g) unsalted mixed nuts; 1 cup (60 g) small pretzel sticks; 6 tablespoons (85 g) unsalted butter, cut into pieces; 2 tablespoons (30 ml) Worcestershire sauce; 1½ teaspoons (8 g) seasoned salt; ¾ teaspoon (2 g) garlic powder; ½ teaspoon (1 g) onion powder

From the MyKitchenBank Kitchen

A crunchy, savory snack mix of three Chex cereals, pretzels and mixed nuts, tossed in garlicky Worcestershire butter and slow-baked until deeply toasted. It makes a big batch for game days and parties.

Prep: 12 min
Cook: 1 hr
Wait: 20 min
Total: 1 hr 32 min
Makes: About 11 cups (16 servings of ⅔ cup)

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Steps

Before you start

Plan on about 1½ hours in total. The mix bakes low and slow for 1 hour, and it needs 20 minutes to cool and crisp up.
Use a large roasting pan, about 17×12 inches. A smaller pan crowds the mix, so it steams and turns soft.
Measure all the cereal, nuts and pretzels into your biggest mixing bowl before you melt the butter.
Swap in other cereals or add-ons if you like, but keep the total near 11 cups of dry ingredients so the butter coats evenly.

1
Heat the ovenOven 250°F / 120°C
- Position an oven rack in the center.
- Heat the oven to 250°F (120°C).
- Have the large roasting pan ready, ungreased.
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Ready when: Oven reads 250°F (120°C).
Tip: Use an oven thermometer if yours runs hot. Higher heat browns the seasoning too fast and can make it bitter.
2
Combine the dry mix
- In the very large bowl, combine the Rice, Corn and Wheat Chex, the mixed nuts and the pretzel sticks.
- Stir gently so they are evenly distributed.
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Ready when: The cereals, nuts and pretzels look evenly mixed.
Tip: Use a bowl with plenty of extra room so you can toss without spilling.
3
Make seasoned butter
- In a small saucepan over medium-low heat, melt the butter.
- Stir in the Worcestershire sauce, seasoned salt, garlic powder and onion powder.
- Whisk for about 1 minute, then remove from the heat.
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Ready when: The butter is fully melted and the mixture looks smooth and evenly speckled, with no clumps of spice.
Tip: Don't let the butter boil or brown. The garlic powder can scorch.
4
Coat the mix
- Slowly drizzle the seasoned butter over the dry mix while tossing with a large spoon or spatula.
- Scoop from the bottom and fold over the top.
- Keep going for about 2 minutes, until everything is evenly coated.
- Tip into the roasting pan and spread in an even layer.
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Ready when: The pieces look lightly glossy and darker, with no dry pale patches and no pooled butter.
Tip: Drizzle in 3 or 4 additions and toss between each. Pouring it all at once crushes the cereal and leaves some pieces dry.
5
Bake, first roundOven 250°F / 120°C
- Bake in the 250°F (120°C) oven for 15 minutes without opening the door.
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Ready when: The mix smells savory and toasty.
6
Stir and bakeOven 250°F / 120°C
- Remove the pan and stir the mix thoroughly, bringing the edges in to the center and the bottom pieces to the top.
- Spread it out again and return to the oven for 15 minutes.
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Ready when: The pieces at the edges are slightly darker.
Tip: Stirring every 15 minutes is what gives you even browning. Skip it and the edges will scorch.
7
Stir and bake againOven 250°F / 120°C
- Stir thoroughly again, spread the mix out and bake for another 15 minutes.
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Ready when: The cereal is a deeper golden color and the butter no longer looks wet.
8
Final stir and bakeOven 250°F / 120°C
- Stir one last time, spread out and bake for a final 15 minutes.
- Take out a Chex square and let it cool for 30 seconds before testing it.
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Ready when: The Chex pieces snap crisply when cooled and the mix looks dry and golden-brown, with no sheen of butter.
Tip: The mix crisps further as it cools. If a cooled test piece is still chewy, bake 5 to 10 minutes longer.
9
Cool completely
- Spread the hot mix on a double layer of paper towels or a sheet of parchment on the counter.
- Let it cool for 20 minutes, stirring once or twice to break up clumps.
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Ready when: The mix is fully room temperature and very crunchy.
Tip: Don't store it warm. Trapped steam makes it soggy.
10
Store and serve
- Transfer the cooled mix to an airtight container or large zip-top bags.
- Serve in bowls at room temperature.

Good to know

Tips

Use a large roasting pan or two baking sheets, and keep the mix in a thin layer so it dries and toasts instead of steaming.
Drizzle the butter in stages and toss between each addition for even coating without crushing the cereal.
Stir every 15 minutes and scrape from the pan edges, where the mix browns fastest.
Cool the mix fully before storing, because it keeps crisping as it cools.

Make ahead

"Make the mix up to 1 week ahead and keep it in an airtight container at room temperature. It also freezes well for a longer lead time."

Storage & reheating

"Room temperature: up to 2 weeks in an airtight container. Fridge: not recommended, since moisture softens the cereal. Freezer: up to 3 months in freezer bags with the air pressed out. Thaw at room temperature. To re-crisp stale mix, spread it on a baking sheet and warm at 250°F (120°C) for 10 minutes, then cool completely."

Substitutions

unsalted butter → Olive oil or a neutral oil in the same amount (6 tablespoons / 90 ml). This works for a dairy-free mix. The flavor is slightly less rich.
unsalted mixed nuts → Peanuts, pecans or almonds. Use the same volume (1 cup / 140 g). Add salted nuts only if you reduce the seasoned salt to 1 teaspoon.
seasoned salt → ¾ teaspoon fine salt plus ¾ teaspoon paprika. This approximates the flavor and color of seasoned salt.
Worcestershire sauce → Vegan Worcestershire sauce or 1 tablespoon soy sauce plus 1 teaspoon apple cider vinegar. Regular Worcestershire contains anchovies. This version is vegetarian or vegan-friendly.