Oven-Toasted Chex Mix with Garlic and Worcestershire
Corn and rice cereal, pretzels, and nuts tossed in garlicky Worcestershire butter and baked low and slow until every piece is crisp through.
- Serves
- 12
- Prep
- 10 min
- Cook
- 1 hour
- Written
Method
-
Preheat the oven to 250°F and set a rack in the middle position.
-
Melt the butter in a small saucepan, then whisk in the Worcestershire sauce, garlic powder, onion powder, and seasoned salt until smooth.
-
Spread the Chex, pretzels, and nuts in a large roasting pan or two rimmed sheet pans.
-
Pour the butter mixture over the top and fold with a wide spatula until every piece is coated and no dry cereal sits at the bottom.
-
Bake, stirring every 15 minutes, until deeply golden and crisp all the way through, about 1 hour.
-
Spread onto paper towels or a clean sheet pan to cool completely — it firms up further as it cools, so don’t judge crispness straight from the oven.
Notes
The low oven is the whole technique. Anything hotter browns the outside of the cereal before the butter finishes soaking in, so you end up with a mix that’s toasty on the surface and soft underneath. Two hundred fifty degrees and an hour, with a stir every 15 minutes, gets the seasoning all the way into the piece instead of sitting on top of it.
Swap the mixed nuts for cashews or peanuts, or add a cup of bagel chips or cheese crackers along with the pretzels — the ratio of cereal to butter is what matters, not the exact mix-ins. It keeps in an airtight container at room temperature for a couple of weeks, which makes it one of the few party snacks actually worth making a full recipe of ahead.