Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

This is my mother's variation on the old Chex Mix holiday standard snack. It's not what you would call "low fat", but our kids absolutely demand that I make it every year. In fact, I have some in the oven right now, because our daughter called and pleaded that I ship some to her at college. We usually make several of these huge batches and freeze some for the summer months. UPDATE: In recent years, I've modified this just a bit, cutting back on the oil to a little over ONE cup, while increasing the Worcestershire Sauce to 1/4 cup (plus an extra splash or two!)

Ingredients Nutrition

  • 12 ounces Rice Chex
  • 12 ounces Corn Chex
  • 12 ounces Wheat Chex
  • 2 12-3 lbs mixed nuts
  • 11 -24 ounces pretzels
  • 2 cups salad oil
  • 1 tablespoon garlic salt
  • 1 tablespoon table salt
  • 14 cup Worcestershire sauce

Directions

  1. Mix cereals, nuts and pretzels together. Add oil and toss. Add spices and toss again. Bake at 250 degrees for two hours. Toss every 15 minutes.
  2. The secret is to use a HUGE pan - ours was sold as a sweet corn cooker. It almost fills the oven with only the bottom shelf in place. You want the HUGE pan so you can have enough room to toss the mixture instead of stirring it. That way you don't smash the cereal so much.
  3. If you have a Sam's Club (or something comparable) nearby, they often sell the three Chex cereals in a combo pack, just the right amount of each (or close enough). They also sell a 2 1/2 or three pound container of nuts. And a 48 oz barrel of pretzels. Thus, the actual amounts vary, depending on the size of the containers, and that seems to vary from year to year. Trust me. It'll come out just fine! Serving size is just a guess.