Ingredients:

  • 3 cups Rice Chex Cereal
  • 3 cups Corn Chex Cereal
  • 3 cups Wheat Chex Cereal
  • 2 cups Mini Pretzels (small twists)
  • 5 cups Mixed Nuts (Pecans, Walnuts, or Cashews)
  • 1 cup Garlic Sesame Sticks or Bagel Chips (broken)
  • 6 tbsp Unsalted Butter (cut into pieces for melting)
  • 4 tsp Worcestershire Sauce
  • 5 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 5 tsp Smoked Paprika
  • 5 tsp Fine Sea Salt
  • 5 tsp Freshly Cracked Black Pepper

Instructions:

  1. Preheat oven to 250°F / 120°C / Gas Mark ½. In a very large mixing bowl, gently combine the three types of Chex cereal, pretzels, nuts, and garlic sticks. Handle carefully to prevent crushing the cereal.
  2. Melt the unsalted butter slowly in a small saucepan or microwave-safe bowl. Remove from heat and whisk in the Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper until thoroughly combined.
  3. Pour the seasoned butter glaze evenly over the dry ingredients in the large bowl. Gently toss the mixture for 3–5 minutes until all pieces appear to be lightly and evenly coated.
  4. Divide the mixture evenly between two large, shallow rimmed baking sheets, spreading the mix into a single, shallow layer. Do not crowd the trays. Place both trays in the preheated oven.
  5. Bake for 60 minutes total, rotating the trays halfway through (at 30 minutes). Every 15 minutes, remove the trays and thoroughly stir the mix with a spatula, scraping the bottom and edges to ensure even toasting and seasoning distribution.
  6. Once baking is finished, remove the trays from the oven. Immediately spread the mixture out onto a large sheet of parchment paper or clean counter space to cool rapidly. Break apart any pieces that stick together slightly.
  7. Ensure the Chex Mix is completely cold and crisp before storing. Store in an airtight container at room temperature.