I remember the first time my mom made Chex mix at the holidays, and they were amazing, especially right out of the oven when they were still warm. The new recipes on the boxes are for a microwave version, and they really don’t taste anything like the “real” thing, as far as I’m concerned.
I was able to track down an original oven version of the seasonings. But for me, it’s less about the cereal and more about the “other stuff” in the mix. So here’s my version using the original oven recipe/seasonings. They’re still as amazing as always!
- 10 Tblsp butter (I use unsalted because of the season salt and the salty pretzels)
- 3 Tblsp Worcestershire sauce
- 3 tsp seasoned salt
- 1 tsp onion powder
- 2 tsp garlic powder
Preheat oven to 250 degrees.
Melt butter in oven in a large, un-greased roasting pan.
Mix in the rest of the seasonings.
Add to the butter in the pan the following ingredients. Any variety will work. These are just my favs.
- 3 cups Cheerios
- 3 cups corn Chex
- 2 cups rye crisps (I couldn’t find any unseasoned/flavored variety so I made my own by buying a loaf of dark rye bread that was thinly sliced then using a 1″ round cookie cutter, cut them out, and dried them in a 200 degree oven for about an hour. I had some Melba toast on hand, also, and just broke them up into bite-sized pieces and added those in.)
- 1.5 cup pecan halves
- 1.5 cup pretzel sticks
- Mix the dry ingredients into the butter mixture in the roasting pan, using a couple spatulas to mix well and coat everything lightly.
- Bake for 1 hour at the 250 degrees, stirring very well every 15 minutes.
- Spread out on paper towel until completely cool.
The original recipe calls for 3 cups corn Chex, 3 cups rice Chex, 3 cups Wheat Chex, 1 cup mixed nuts, 1 cup bite-sized pretzels, 1 cup bagel chips.