Classic Holiday Chex Mix

There are plenty of recipes that remind me of holiday time, but this one takes the prize. I can remember being 3 or 4 years old and the scent of Chex Mix wafting through the house as it baked in the oven. I could never wait to get my hands in the giant dish. The same goes for everyone else in my family, it has become a tradition; one I look forward to every year.

Actually, last weekend my family got together to decorate the tree at my parents house (another tradition we have). I had stayed over the night before, and my parents and I made a batch before everyone else arrived. There was something so special about it. My Dad showed me the way he always measures out the ingredients in a particular bowl, how he breaks the pretzel sticks in half for better bite size handfuls, and my Mom showed me the way to really mix it just right and get the buttery sauce all over while it was in the oven. It was just like when I was a kid.

The best part, was how as soon as it came out of the oven and everyone had arrived, we all stood around the stove, talking, laughing, and eating handfuls at a time right out of the cooling pan. It brought this fun togetherness to the family that was just like the good ole’ days. This will always be a special snack and tradition to me, but for those of you who haven’t had it: TRY it!! You’ll get why we all love it so much. The recipe below is one that my family altered from the recipe off of the box sometime in the 80s I’m sure. My mom became gluten free a few years ago, so we only used rice and corn Chex. She’s always so sweet and doesn’t want anyone changing recipes for her, so she picked around the pretzels and Cheerios. You can, of course, replace those with more Chex and nuts if you’d like it to be completely gluten free.


Classic Chex Mix

Makes a 15X10 inch Pan

What You’ll Need:

+ 1/2 cup butter                                            + 1 cup peanuts

+ 1-1/4 teaspoons seasoned salt                  + 1 cup Cheerios 

+ 1 teaspoon garlic powder                            + 2 cups rice Chex

+ 1/2 teaspoon onion powder                         + 2 cups corn Chex

                                                + 2 Tablespoons Worcestershire sauce        + 1 cup thin pretzel sticks


Preheat the oven to 250 degrees. Combine the pretzels, peanuts, and cereals together in a large bowl. Melt the stick of butter in a 15×10 inch deep baking pan in the oven. Remove from oven, and mix in worchestershire, salt, garlic, and onion powder. Toss in the mixed cereal, nuts, and pretzels. Bake for one hour, stirring every 15 minutes. Serve warm, or at room temperature.