Prep 5 mins
Cook 1 hr
This is the recipe that was on the Chex cereal box with a few additions, when I was a child. I hope you like it as much as I do. I seem to make it every year around Christmas time, so Cheers!
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 1⁄4 teaspoons seasoning salt
- 4 1⁄2 teaspoons Worcestershire sauce
- 2 1⁄2 cups Corn Chex
- 2 1⁄2 cups Rice Chex
- 2 1⁄2 cups Wheat Chex
- 1⁄4 cup nuts
- 1⁄2 cup pretzel
- Preheat oven to 250°F.
- Heat Butter in large 8-quart pot until melted and add seasoning salt and Worcestershire sauce and set aside.
- In large bowl, measure all 3 cereals, nuts, and pretzels and mix together.
- Add dry ingredients to butter mixture and stir until evenly coated.
- Place mixture in a large pan (I usually use my roasting pan) and bake for 1 hour, stirring approximately every 15 minutes.
Quick tip: I put the seasoning "sauce" in an oil shaker (like for salad dressing) and shake it over the mix a little at a time, stirring the dry mix between shakes. I get a much more even distribution that way.
here are a few variations that seem to be good with this. Instead of using pretzels one time i used Pretzel balls or goldfish pretzels, they seem to be a bit lighter. Also to jazz up the flavor, you can also add a few dashes of onion powder and garlic power. Hope this helps! Also, Lawary's just came out with a 25% less sodium seaning salt. i used this and the orginal and it still tasted GREAT! (so there is a sodium alternative for those watching salt intake).
This is really really good. I did make a few changes. We like extra "goodies" so I use 2 cups of peanuts, 2 cups of mini cheddar pretzels, and 2 cups of gold fish crackers. I use an extra half stick of butter, extra 1/4 tsp of season salt, and extra tsp of Worcestershire sauce since I add to the dry mix. It bakes nice and toasty. This brings back memories from when I was a kid!