Ingredients:

  • 3 cups Rice Chex Cereal
  • 3 cups Corn Chex Cereal
  • 3 cups Wheat Chex Cereal
  • 2 cups Mini Pretzels
  • 1 cup Bagel or Rye Chips (broken)
  • 1 cup Mixed Nuts (Pecans, walnuts, or cashews recommended)
  • 6 tablespoons Unsalted Butter, melted
  • 2 tablespoons Worcestershire Sauce
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Smoked Paprika (optional)
  • 1 teaspoon Fine Sea Salt
  • 1/2 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Preheat oven to a low 250°F (120°C). Ensure two large baking sheets are ready.
  2. Combine Dry Ingredients: In your largest mixing bowl, gently combine the three types of Chex cereal, pretzels, bagel chips, and nuts. Be careful not to crush the cereals.
  3. Melt the butter in a small saucepan over low heat.
  4. Season the Binder: Whisk the Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper directly into the melted butter until fully combined.
  5. Coat the Mix: Pour the seasoned butter mixture evenly over the dry ingredients. Using a large rubber spatula, gently fold and toss the mixture until every piece appears thoroughly coated. This step requires patience.
  6. Spread and Load: Divide the mixture evenly between the two prepared baking sheets. Spread the mixture into a single, thin layer.
  7. Initial Bake: Place both trays in the preheated oven for 15 minutes.
  8. First Stir (The Crucial Step): Remove trays and stir the mix thoroughly, swapping the trays' positions in the oven (top moves to bottom, etc.).
  9. Continue Roasting: Return the trays to the oven and roast for an additional 45 minutes, stirring every 15 minutes.
  10. Test for Doneness: The mix is done when it is deeply aromatic, feels relatively dry to the touch, and the seasoning has essentially baked onto the cereals.
  11. Cool Completely: Immediately transfer the finished mix from the baking trays onto a large sheet of parchment paper laid on the counter. Cooling quickly is what gives Chex Mix its signature crunch.
  12. Store: Once completely cool (about 30 minutes), transfer the mix into airtight containers.