I’m a snack addict. Sure, sugary is good sometimes. But where my husband is more likely to eat a few scoops of ice cream at night, I’m more likely to go for something savory or salty. That’s my bent.
As my family has recently gone gluten-free, I’ve been doing more cooking of things that we might normally buy. Chex Mix is one of them. I dug out my old recipe books to look up my Chex Mix recipe and tried to see if I could make a batch, but make it gluten-free.
Turns out it was easy to do.
I used my normal recipe, but I just used gluten-free pretzels. They’re actually crisper than regular wheat-based pretzels, so they bake up nicely. Using a gluten-free cereal is easy as both Rice Chex and Corn Chex are gluten-free.
If you don’t like your Chex Mix bold or super strong, then don’t use all of the seasoning mix – just cut it in half or use 3/4 of it. Then it won’t be as strong.
Making this is easy – mix up your “wet” ingredients, then dump in your dry ingredients. I change up what kind of nuts that I use, just based upon what I have on hand. This last time, I used macademia nuts as my mom had brought me back some from Hawaii. That’s not typical! For me, I more likely have almonds or cashews on hand, so that’s more common for me. Use what you got.
I’ll also change up the ratio of cereal & pretzels. My boys really like the pretzels, so I’ll use more of those and back off on the cereal. Use what you like.
Bold Chex Mix
- 6 cups Chex cereal (Corn, Rice, Wheat or combination, don't use Wheat if trying to be gluten-free)
- 2 1/2 cups pretzels (regular or gluten-free)
- 1 1/2 cups nuts (mixed or peanuts, cashews, almonds)
- 6 Tablespoons butter, melted
- 3 Tablespoons Worcestershire Sauce
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion salt (or onion powder)
- 1 Tablespoon lemon juice
- Melt butter in a big bowl. Add worcestershire sauce, garlic salt, onion salt and lemon juice. Mix well.
- Dump cereal, pretzels and nuts on top of the butter mixture. Mix well.
- Dump onto a half sheet pan or cookie sheet. Try to get it in a single layer if possible.
- Bake at 250 for 45 minutes, stirring every 15 minutes. Enjoy!
Jayme is a wife to 1 and a mother to four little boys. She tries to coupon, builds a smart stockpile, and always meal plans. While she likes to cook, she’s in the stage of life where simple is usually better – she never knows how many hands she’ll have free at dinner time! You can find her on Instagram.