This Chex Mix is one of our Thanksgiving traditions. It’s so toasty, savory and crunchy! It makes a large batch – plenty to share with your crowd! I’ve been tweaking the recipe for years to get it just how we like it! You can easily customize your cereals and mix-ins. It makes 4 quarts of Chex Mix. It keeps for at least a week in an air-tight container – but never lasts long around our house!
Our Favorite Chex Mix
- 2 large rimmed sheet pans (13 x 18-inch)
- 1 large mixing bowl (you need to stir 4 quarts of the mixture)
Cereals & More: 18 total cups, you can vary based on what you like, this is what I use:
- 4 cups corn chex cereal
- 4 cups rice chex cereal
- 3 cups wheat chex cereal
- 3 cups mini crackers or sesame sticks
- 2 cups goldfish or cheese crackers
- 2 cups mini pretzels
- 1 cup butter or oil* melted
- 1/3 cup Worcestershire sauce
- 1 tablespoon sugar
- 2 tablespoons ranch dressing mix I use Penzeys Ranch Mix
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 cup grated Pecorino Romano cheese I use Locatelli
- 1 teaspoon hot sauce optional
- 1 teaspoon salt
- Preheat oven to 250 degrees F. Arrange 2 oven racks to upper-middle and lower-middle positions.Line 2 large rimmed baking sheets with parchment (makes clean up easy, but not essential)
- Combine/gently mix all your cereals, crackers etc. in very large mixing bowl (makes 4 quarts).
- Stir together all the butter mixture ingredients until well blended.
- Pour half the butter mixture all over the cereal/cracker mixture and toss to coat. Pour the remaining butter mixture over and toss to coat again.
- Spread coated mix over the two baking sheets. Bake for 1 hour. Rotating the pans half-way through and stirring every 15 minutes.
- When finished baking, turn off oven, open oven door slightly and allow the oven to cool with the pans inside for about 30-60 minutes. Remove and allow to fully cool. (the mixture will fully crisp up once fully cool) Once cool, store in a large air-tight container.