Classic Chex Party Mix
This variation on the classic mix is a little nuttier and offers several ways to customize according to taste. It makes a big batch...for which you will likely be grateful!

Yield: 24 servings (3+ quarts)


  • 9 cups combination of Corn Chex, Rice Chex, Wheat Chex, Cheerios and/or Crispix*
  • 2 cups bite-size pretzels
  • 1 1/2 cups salted cocktail peanuts (or mixed nuts)
  • 6 tablespoons butter, melted
  • 2 tablespoons Worcestershire sauce
  • 1 1⁄2 teaspoons seasoned salt (may substitute kosher salt)
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Tabasco sauce, optional — I use about 6 shakes (1/4 teaspoon), which doesn’t make the mix too spicy
  • Optional add-ins: bite-size plain, garlic, or pumpernickel bagel chips (or broken into 1-inch pieces if regular-size); sesame sticks; Goldfish crackers (about 1 cup total)


  1. Preheat the oven to 250 degrees F.
  2. In a very large bowl, mix together the cereals, pretzels, and nuts. (Stir in an extra cup or so of optional add-ins now, if using.)
  3. In a small bowl or glass measuring cup, mix together the melted butter, Worcestershire sauce, salt, garlic powder, onion powder, and optional Tabasco sauce.
  4. Drizzle the butter mixture evenly over the cereal mixture, stirring as you pour. Continue to gently stir until the dry ingredients are evenly coated by the wet mixture. (For less breakage when stirring, a curved spatula or “spoonula” works well.)
  5. Transfer the mixture to a large roasting pan or two rimmed baking sheets. Bake for 1 hour, stirring every 15 minutes.
  6. Cool thoroughly, and then store in airtight container.


  • *I often use 4 cups each Rice and Corn Chex and 1 cup Cheerios. If a gluten-free version is needed, omit the Wheat Chex and choose gluten-free pretzels (Utz has a great option) and other optional add-ins.

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