Chex Mix

Chex Mix

Snack | 🇺🇸 | by Shar


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This mix is “devoured” by the entire family and many others, as well.

Steps

  1. Divide into two large containers: all the chex, bagel chips, nuts, and pretzels. I use 13x20 foil pans, and bake one at a time.
  2. Seasoning for EACH PAN: 13 T Margarine, 7 T Worcestershire Sauce, 6 t seasoned salt, 4 t garlic powder, 4 t onion powder, 5-6 shakes of Tabasco Sauce (optional)
  3. Melt margarine, add Worcestershire Sauce and stir well.
  4. Combine next 3 items, and add to liquid.  Stir very well to get distributed.  Then add Tabasco Sauce, if using.  Again stir very well.
  5. Pour over one pan of mix and stir until all is covered.
  6. Bake at 250°F for one hour, stirring every 15 minutes.
  7. Cool on newspapers that have been covered with paper towels and leave until cool.
  8. Then do the same for the other pan of mix.  Eat it or bag and keep it. It freezes well, also.

Notes

  • In a pinch: you can mix in batches in a large wok, then place on (four) large baking sheets - which required two bake cycles for me. ~Joe
  • Can use kitchen towels instead of paper towels - which doubles as easy transfer to storage containers. ~Joe
  • Yields ~4 (pretty full) gallon bags. ~Joe

Ingredients

  • two 13x20 foil pans, recommended
  • 1 box rice chex
  • 1 box corn chex
  • 1 box wheat chex
  • 1 bag bagel chips, broken up
  • 1 lb mixed nuts
  • 1 lb cashews
  • pretzels
  • TOTAL SAUCE/SEASONING:
  • 26 T margarine, or butter
  • 0.875 c Worcestershire Sauce
  • 0.25 c seasoned salt
  • 2.6 T garlic powder
  • 2.6 T onion powder
  • 10-12 shakes of Tabasco Sauce (optional)