Today I am sharing my version of a homemade “chex-mix”. I was so happy when I first made this recipe, because it was the perfect snack mix for me, NONE of the nasty dark brown bagel chips and extra corn chex! Haha. Seriously though, the thing I love most about this recipe is that you can adapt it to what your family likes best. It keeps in the pantry for two weeks and in the freezer for 3 months, and it makes a ton! I typically put half the batch (at least) into freezer bags to pull out as I need them, and put the rest in the pantry to eat right away! This is also a great finger food to have out for any party or get together!
Homemade Snack Mix Recipe:
*Recipe adapted from The Better Homes and Gardens New Cookbook
4 cups cheerios (I use the generic toasted oat cereal)
3 cups cashews
8 cups cereal of your choice (I used all chex for this batch, but you can do any combination of cereal you like)
1 cup butter
1/3 cup Worcestershire sauce
1 oz Seasoning of your choice (I almost always go with a ranch salad dressing packet, but you can also use Italian, dry mustard, cheese powder, taco seasoning or anything else your little heart desires)
Preheat your oven to 250* Combine your cereals, snacks, and nuts in a large roasting pan. Meanwhile, melt your butter in a small saucepan. When butter is melted, add in Worcestershire sauce and desired seasonings and stir for a few minutes on medium heat. Pour your sauce mixture over your cereal mixture and toss to coat. Bake for 45 minutes, stirring every 10-15 minutes. Spread mixture in a thin layer on foil parchment paper to cool.
If you liked this post, you will also love Aunt Val’s caramel and chocolate peanut butter balls!
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