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Chex Mix

Quite possibly the best Chex Mix recipe in the world.

Make your sauce, then combine with the "dry" ingredients (Chex, pretzels, cheese crackers and nuts) and cook in a slow oven for one hour.

• Basic Recipe
• Large Scale Chex Mix production.
• Addendums
• Shipping the Chex Mix

For 1 batch:

Preheat oven to 250 F. If using a large heavy pot, put the pot in there to preheat as well.

Using the quantities in the One Batch column (above):

1. Put 8 cups corn, rice or wheat Chex in a large mixing bowl or pot. You can combine different types if desired.
2. Prepare the sauce:
   • Thoroughly melt, but do not brown, one stick (1/4 lb) butter. This can be done in the oven or a microwave; I use a Pyrex container.
   • Stir the seasonings into the liquid melted butter:
     • 2 T Worchestershire sauce
     • 1 T Tabasco sauce
     • 1 t seasoned salt
     • optional: 1/2 t garlic powder
     • optional: 1/2 t basil
     • Optional: 1/2 t paprika
     • Optional: 1/8 t pepper
3. Pour the sauce over the Chex Mix, stirring gently until all pieces are coated and seasoning is absorbed into the cereal. Slightly shiny crackers are the goal.
4. Add the pretzels, crackers and nuts and stir gently.
5. Cook for 45-60 minutes, stirring every 15 to 20 minutes to evenly brown the ingredients and to avoid having the seasoned butter pool on the bottom of the pan.
6. Repeat for subsequent batches.

Large Scale Chex-Mix Making

Sometimes I buy all the ingredients at the same time, which means that I can use the measurements listed in the '18 batches' column to create my order. If you cannot find the size box listed, or if a different size is cheaper per oz, then remember what you really want is not the size but the amount. 3 8-oz boxes of something is equal to 2 12-oz boxes. Feel free to round up or down. A 12.4 oz box or an 11.7 oz box is, for our purposes, the same as a 12 oz box.

1. Make sure you have enough empty pans and enough cleared space for the cooked Chex Mix that will be accumulating rapidly. Very large rectangular aluminum foil lasagna pans (12 x 20 x 4 inches) (full steam table size) will hold 48 cups (3 batches) of Chex Mix and can be reused year after year.
2. Put 8 cups cereal in the pan in which you will cook them in.
3. Prepare the sauce for one batch.
4. Pour the sauce over the cereal and stir carefully with a flat edge spatula. You are seasoning the cereal first because it is the blandest ingredient. It will suck up the sauce but leave plenty for the other ingredients.
5. Add 4-5 c crackers, a cup of peanuts, and 4-5 cups of pretzels. Stir carefully with the flat-edge spatula. You are using a flat-edge spatula rather than a spoon because the spatula will make much better contact with the bottom of the pan, where the sauce tends to congregate and cook in clumps if not stirred in carefully. If you have no clumps, you will not be tempted to eat them and burn holes in your tongue.
6. Cook for 45-60 minutes total, stirring intermittently. Many recipes recommend stirring at 15 minute intervals.
7. At the last stir, put a stick (1/4 c) of butter in an oven-proof dish and put the dish into the oven next to the pot. If your oven is like my oven, this will be the right amount of time to thoroughly melt the butter without browning it. When this batch is done, your melted butter for the next batch of sauce will be ready to hand. You will save time and your melted butter will be perfect.
8. At the 45-60-minute mark, remove the Chex Mix and transfer to a large pan where it can thoroughly cool. DO NOT cover it or package it until thoroughly cool!
9. If you are continuing your cooking, put the cereal in the pot, prepare the sauce, and repeat.

Addendums

• The selection and proportion of dry ingredients can vary. My dry ingredients are about 1/2 Chex cereal.
• I use Corn and Rice Chex. The Wheat chex, with their stronger taste and color, are less preferred by friends and family.
• Cheese crackers come in a variety of shapes, flavors and colors. Ditto, pretzels. Variety adds to eye appeal.
• The low cooking temperature (250 F) makes this recipe almost fool-proof. You have time to stir the sauce up from the bottom so it doesn't burn there, and you can even forget to take it out of the oven on time without overcooking.
• I have made Chex Mix in canning pots, disposable aluminum roaster pans, and even a slow cooker (with lid on). My current favorite is my very very large cast iron kettle.
• If you are cooking the chex mix in a heavy pan, you can turn off the oven after the the last stir and it will finish cooking with the residual heat. This means you can turn off the heat, go to bed, and wake up in the morning to perfect Chex Mix.
• Save the cereal boxes and interior waxed bags if you plan to mail the Chex mix, and you won't have to worry about finding or retrieving containers. Or save the boxes and use zip-lock bags within them... handy for the recipients if they do not plan on eating the whole box at once.

Shipping Chex Mix

1. After Halloween, I check my inventory of boxes and order more if necessary.
2. In early November, I start to purchase the ingredients I will need. Sales on high-quality butter will make you happy. Double check your supplies of Worchestershire and Tabasco sauce!
3. Pick a weekend in late November to do your baking.
4. When cooking time comes, carefully open all Chex cereal and cracker boxes and save both the internal waxed bags and the boxes.
5. Make and completely cool the Chex mix.
6. Re-pack into the original internal bags and boxes and re-seal them with tape or staples. (If a bag rips, I replace it with a plastic zip-lock one).
7. Pack the boxes of Chex Mix into shipping boxes;
8. Print mailing labels, including one for the inside of each box;
9. Bring to the Post Office or schedule a pickup from the doorstep.

• Medium Flat Rate box (001)($16.25 2021) will hold:
  1. 1 12-oz cracker box and one 12-oz chex;
  2. - or - two 12 oz cracker boxes;
  3. - or - one 18 oz chex box
• Medium Flat Rate box (002) ($16.25 2021) will hold 2 12-oz cracker boxes with lots of empty space.

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Last update: Jan 2026
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