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.

Print Pin

Bold Chex Mix

Ingredients

• 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

Instructions

• 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.

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