I followed the directions exactly and was very disappointed. (After cooling and tasting, I put it into a pan and baked it at 250 for 45 minutes, and then it was much, much better.) The long, slow cooking of the old recipe blends the flavors and crisps the cereal and nuts into a snack mix rather than just seasoned cereal. The microwave version tastes as good as the bagged Chex mix, but if you want it better than that, bake it at 250 for about an hour, stirring every 15 minutes or so. Pecans are a great addition if you use the slow bake method.
This is in our house every holiday, by demand from the family. However, I double all the seasonings, but not the butter, and use whole grain Cheerios instead of the garlic bread things. I also add quite a bit of Tabasco and cayenne. Taste the seasonings mixed with the butter before you add the cereals and make sure it tastes spicy - it will be a lot milder once mixed and cooked. I also cook in the oven at 250 for an hour, stirring every 15 minutes, instead of cooking in the microwave. It is MUCH better after cooling on the newspaper covered with paper towels than fresh out of the oven.
I used Crispix instead of Chex (only one box needed to get corn & rice). Tried this in the microwave and next time I will distribute seasoning more evenly to avoid scorching saturated pieces - also stir more often. Traditional oven method still best if time allows.
The (old) original recipe had no bagel chips and only garlic and onion salts, no seasoned salt. It also called for lemon juice. When i make it, i use whole boxes of cereal (my family likes one box each of corn and rice Chex, one box Crispix, and one small box Cheerios. Of course the small pretzel sticks(1/2 bag), one can cashew halves, one can fancy mixed nuts,without peanuts(otherwise the whole batch tastes like peanuts) 12T. butter,4T. lemon juice, 9T. Worchestershire, 1 T. each onion and garlic salts. Mix all cereals,nuts,pretzels in a large roaster pan. Melt butter and add rest of seasonings, re-warm in mw and mix well so salts are dissolved. Pour over mix in pan, stir well, bake for 45 min. 250 degrees, stirring every 15 min. Cool really well...I put it outside in the winter so it cools and stays crisp. Freeze in zip bags and use as needed. Enough to take to gatherings and give as gifts. Enjoy!
Yum! The classic chex mix - can't get any better! This recipe can be modified in so many ways and it still tastes delicious:) I used club snack sticks broken up instead of bagel chips and used goldfish brand pretzels - just the right size! Also couldn't find wheat chex at my local grocery store so I just adjusted the others to make up for the loss. Again yum!:)
Fantastic for my first try! I will definitely make this again but next time I'll make more of the spice mix and pour it over the top after mixing all the cereals pretzels etc. together. I think it will help it to mix in better.
I was a little nervous about making this in the microwave as opposed to the traditional oven method but it turned out great and saved time which I LOVE!
I am honored to be able to be the first to rate this recipe. Who hasn't made eaten and loved Chex Mix? Oh the memories of making this with various beloved family members now gone; and the new memories being made of making this with our children. Chex Mix is an American staple because it is yummy and addicting! Thank you Chex:-)
This is a great recipe. Easy and not too fattening. I, too, couldn't find Wheat Chex, so I just added more of the Corn and Rice (they taste better anyway).
