The Best Holiday Chex Mix

 

Makes about 12–14 cups

Ingredients

• 3 cups Corn Chex
• 3 cups Rice Chex
• 3 cups Wheat Chex (or substitute with more Corn/Rice if you don’t like Wheat)
• 2 cups mini pretzels (twists or snaps)
• 1.5-2 cups mixed nuts (or just roasted peanuts or cashews)

Seasoning Sauce

• 12 Tbsp (1.5 sticks) unsalted butter
• ⅓ cup Worcestershire sauce
• 2 Tbsp soy sauce (adds umami depth—trust me)
• 1.5–2 tsp seasoned salt (Lawry’s is classic; start with 1.5 and taste)
• OR 1 Tbsp of Tony!
• 1.5 tsp garlic powder
• 1 tsp onion powder
• ½–¾ tsp cayenne pepper (or a pinch of cayenne for a subtle kick)
• Optional holiday upgrade: ½ tsp smoked paprika or ¼ tsp ground mustard

Instructions

1. Preheat oven to 250°F (121°C). Line two large sheet pans with parchment or foil for easy cleanup.
2. In a huge bowl (or two bowls), gently....very gently mix all the dry ingredients (cereals, pretzels, nuts, Cheerios, cheese crackers, bagel chips).
3. In a small saucepan or microwave-safe bowl, melt the butter. Whisk in Worcestershire, soy sauce, seasoned salt, garlic powder, onion powder, pepper, and any extras until completely combined.
4. Slowly pour the butter mixture over the cereal mix, tossing constantly with a spatula (or clean hands work great). Keep tossing for a solid 2–3 minutes to evenly coat everything.
5. Spread evenly across the two or 3 baking sheet pans. Parchment is a good idea for easy cleanup.
6. Bake for 1.5-2 hours (depending on the over) total, stirring thoroughly every 15 minutes and rotating pans. 
7. Let cool completely on the pans (it crisps up more as it cools). Taste a piece—if you want more seasoning, now’s the time to sprinkle on a little extra seasoned salt.
8. Once cool, mix in any last-minute add-ins (see below) and store in airtight containers or holiday tins.

Keeps 4–6 weeks at room temp in airtight containers. Makes your house smell like pure holiday magic while it bakes. 🎄