Perfect Party Mix (Chex Mix)
My kids have been begging for “salty and crunchy” snacks. For me, the perfect salty, crunchy snack is Party Mix. I make it with various cereals and add-ins. In my house cheese crackers are a must. The pretzels and nuts are optional, and if I want a really special treat I add Bugles. The cereals mixed with butter, Worcestershire sauce and spices, toasted in the oven is simply irresistible.
You can mix and match the cereals. I like to have a big variety, but the recipe is flexible. Perfect Party Mix freezes really well. Let the baked party mix cool completely and then put in a zip bag or airtight container. It will keep in the freezer for several months.
Perfect Party Mix
4 Cups Wheat Squares Cereal (like Chex)
4 Cups Toasted Oats Cereal (like Cheerios)
4 Cups Rice Square Cereal (like Chex)
4 Cups Corn Square Cereal (like Chex)
4 Cups Cheese Crackers (like Cheeze-its)
4 Cups Pretzels or Bugles
2 Cups Nuts, optional (I like dry roasted, unsalted peanuts)
1 Cup Unsalted Butter, melted
1/4 Cup Worcestershire Sauce
1 Tablespoon Hot Sauce (Like Frank’s. Use less if you are using a hot sauce like Tabasco.)
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Celery Seed
1 teaspoon Paprika
1/2 teaspoon Crushed Red Pepper Flakes
2 teaspoons Coarse Sea Salt
2 Tablespoons Sesame Seeds (optional, but highly encouraged)
Preheat oven to 250 degrees Fahrenheit.
In a large roasting pan, add cereals, cheese crackers, pretzels or bugles, and optional nuts. (If you do not have a large roasting pan you can mix this in a bowl and transfer the mix to two rimmed baking sheets.)
In a bowl or measuring cup, mix melted butter, Worcestershire sauce, hot sauce, spices, salt, and sesame seeds. Mix well to combine and dissolve salt.
Pour butter mixture over cereal mixture and stir well to coat the cereal mixture.
Bake at 250 degrees for 1 hour and 15 minutes. Stir the mixture every 15 minutes. Remove from oven and allow to cool completely. Store Perfect Party Mix in an air-tight container or zip bag. It will keep for 1 week at room temperature or 2 months in the freezer.
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