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0 from 93 votes

Homemade Chex Mix

A delicious homemade version of popular Chex Mix.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 24 servings
Calories: 308 kcal
Course: Snacks
Cuisine: American

Ingredients

  • 6 cups corn chex cereal
  • 6 cups Crispix cereal
  • 4 cups wheat chex cereal
  • 2 cups cheerios cereal
  • 2 cups pretzel pieces
  • 2 cups peanuts
  • 1 cup cashews
  • ¾ cup butter melted
  • 4 tablespoons Worcestershire sauce 
  • 1 tablespoon seasoned salt
  • 1½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper

Instructions

    Cup of Yum
  1. Preheat oven to 325 degrees F. NOTE: Many readers have had issues with their mix burning at 325 degrees. I haven't had this problem, but I would recommend baking at 250 degrees F to avoid this potential issue.
  2. In a large roasting pan, stir together the cereals, pretzels and nuts.
  3. In a small bowl, whisk together the melted butter, Worcestershire sauce, seasoned salt, garlic powder, onion powder and cayenne pepper. Drizzle evenly over the cereal mixture and, using clean hands, toss to combine, making sure that the mixture is evenly moistened.
  4. Bake for 1 hour, stirring every 15 minutes. Once cool, store in an airtight container at room temperature for up to 2 weeks.

Notes

  • Nutritional values are based on one serving

Nutrition Information

Calories 308kcal (15%) Carbohydrates 38g (13%) Protein 8g (16%) Fat 15g (23%) Saturated Fat 5g (25%) Cholesterol 16mg (5%) Sodium 750mg (31%) Potassium 273mg (8%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 880IU (18%) Vitamin C 4.3mg (5%) Calcium 85mg (9%) Iron 9.7mg (54%)

Nutrition Facts

Serving: 24servings

Amount Per Serving

Calories 308

% Daily Value*

Calories 308kcal 15%
Carbohydrates 38g 13%
Protein 8g 16%
Fat 15g 23%
Saturated Fat 5g 25%
Cholesterol 16mg 5%
Sodium 750mg 31%
Potassium 273mg 6%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 880IU 18%
Vitamin C 4.3mg 5%
Calcium 85mg 9%
Iron 9.7mg 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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