Buttery Bits and Bites

"This Savory snack mix is a big hit.  This is a recipe for a large batch.  At my house it still doesn’t last too long.  I use it for hostess gifts in fancy jars too.  I use whole boxes or bags of ingredients so I don’t have partial packages left over.  The yield may differ from what I put in the recipe.  It does cook for a long while, but the result is worth it.  Baking the mixture helps to evenly distribute the butter and seasonings, and really get the flavours into each tasty morsel.  Note:  I prefer to use corn Chex in this mixture so I will pick them up In the USA if I am there.  Usually I use Aldi or other store brand as it is more cost effective.. I also use store brand ‘Oat Os’ instead of Cheerios for the same reason.  Where I have used the plain penguin snack crackers you can substitute cheese batons, gold fish, oyster crackers or any other type of tiny crackers.  Alphabet pretzels are good as well, because the size is then consistent through the whole mixture.  I buy these in the USA as well because they are not sold in Loblaw’s grocery stores any longer and I have not been able to locate them anywhere else in the GTA."
photo by Cathie H. photo by Cathie H.
photo by Cathie H.
Ready In:
2hrs 20mins
20 Cups




  • Preheat oven to 225 degrees Fahrenheit.  Position rack in the centre spot.
  • In a 6 cup capacity bowl melt butter and add Worcestershire sauce.  Stir well and set aside.
  • Mix all spices together in a shaker.  (Empty spice jar.). Set aside.
  • In a very large vessel, I use a very clean kitchen sink, combine nuts, pretzels, crackers and cereal.
  • Ladle one ladleful of the butter mixture over the cereal mixture then sprinkle a little of the spice mixture on top.  Toss to coat.  Ladle another ladleful of the butter mixture over cereal, sprinkle with seasonings and toss to coat.  Repeat these steps until all ingredients have been combined.  This method stops clumping of spice in the Chex and Cheerios.
  • Divide the mixture into 2 large turkey roasting pans, either aluminium or enamel.  I use both the top and bottom of a large rectangular enamel roasting pan.
  • Place one pan in the oven, uncovered for one hour.  Stir every 20 minutes.
  • Now, cover the pan with foil, place back in the oven for 1 more hour, stirring every 20 minutes.
  • Repeat for additional pans of snack mixture.
  • Allow mixture to cool thoroughly before placing in air tight containers to store.  This recipe freezes well.

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<p>Born in Ontario Canada. I love to cook, and with 6 siblings, learned to cook in large batches at an early age. My mother also had 6 siblings, and growing up in war torn England, learned to make great meals on a very tight budget. I learned to cook from my mother, and have always loved to cook myself. I will try any type of cuisine but almost never follow a recipe to the letter. I love to cook for people who love to eat. My husband and daughter (who has also come to enjoy cooking), enjoy small or large family meals, particularly when we are hosting and provide the mainstays of the meal. Picky eaters make me nuts, people who will not even try something new, don't know how to live.</p>
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