Chex Mix

Part 2: no pretzels, 2 parts lemon juice, 1 part Worcestershire sauce (reverse of the recipe I learned and much less heartburn), keep the butter, onion powder, garlic powder, go light on the salt and add pepper and just a touch of sugar (balances the increased lemon juice). Have never had any compliant about it and many positive comments. My daughter and grandchildren beg me to make this. I can see adding the bagel chips and may try that. In our family this is called Gunk.

Part 1: disagree with much of this. I’ve been making this for 60 years (learned when I was 11). The recipe as told to me was the Chex cereals, Cheerios, Planter’s cocktail peanuts, pretzels, 2 parts Worcestershire sauce, 1 part freshly squeezed lemon juice, butter, onion powder, garlic powder, and salt. Over the years, I switched from Chex cereals to Crispex (some store brands of Crispex are okay), store brand of cocktail peanuts (Planter’s brand is too oily),

Nuts and Bolts as known in my household are prepared every Christmas season (many batches). I hand them out up to 30 bags to friends and family. Try Spice Island Hickory Smoked Salt for a more unique flavour. Unfortunately friends and family will be waiting for next seasons batch of Nuts & Bolts.

I was delighted to see this recipe. I’ve made it twice. With the second batch I added a teaspoon more of each spice, including the Lowry’s, and a bit more Worcestershire sauce - loved it.

Consider an add of sesame sticks like Pepperidge Farm used to sell (with free samples if you were lucky!). They soak up the butter and Worcestershire sauce better than pretzels.

This is similar to the recipe I use. When asked for the recipe, I tell them it's basically what's on the box but I add more of everything (the spices, nuts, butter, etc.). I also add a hot sauce and Original Cheez-Its. I use the nuts without peanuts since my family eats all but the peanuts. I may have to try it with bacon fat!

This is very close to the recipe my mother used to make for us back in the 60's, but without the bagel chips (did they exist then)? One tweak that she did (and we follow religiously) is adding a half (maybe more) teaspoon of celery seeds. We've also dropped the rice chex as it is close enough to corn chex that both aren't needed. And definitely add mini-shredded wheats. They soak up the butter and are the first thing everyone cherry-picks out.

Use a whole box of Crispix cereal (corn on one side, rice on the other) instead of partial boxes of 3 different cereals. Anything else you want to add is up to you!

I like to substitute the exact amount of Worcestershire sauce for Frank's Red Hot sauce for a "Buffalo Chex Mix" variation. AND... this can be done in the microwave, folks! 6 min on high in a microwave safe bowl, stirring well every 2 minutes. It'll still be a little moist at the end but will dry fine, quickly. Baking may be better but who wants to wait? Ha

2 T worsteshire 1 tsp cayenne 2 tsp seasoning salt

I make a version of this, but I substitute half the butter with a like amount of a good olive oil.

Addition info on the amounts of cereal. We use 3 cups Rice Chex, 3 cups Corn Chex, and 2 cups Wheat Chex. In this way you can get three batchs out of the three boxes of cereal. And we all have our own twists on was all to add to the cereal. Viva la difference!

The iOriginal seasoning proportions are better. This version burns too easily and quickly. 45 min. tops.

If you have a full-size convection oven like I do, it will only take 45 minutes to cook Chex mix at 250. It can burn if it goes longer.

Years ago, an elderly neighbor gave me her vintage Kix snack mix recipe--my favorite. It has bacon and celery seed. The ingredients: 6 Cups Kix cereal, 1 Cup each of wheat, corn and rice Chex, 1 Cup pretzel sticks, 1/3 Cup bacon grease, 4 TBS butter, 2 cups Mixed nuts, 1/2 cup peanuts, 3 TBS Worcestershire sauce, 2 TSP celery seed, 1 1/2 TSP seasoning salt, 1 1/2 TSP celery salt, 1 TSP garlic powder, and 1 TSP Onion powder. Just mix it all and bake it for 1 hour at 250, stirring every 15 min.