This is an absolutely classic Christmas recipe. My mom’s giant tupperware bowls only came out once a year – to make Chex mix at Christmas time. We called it Nuts n’ Bolts – and as soon as it was placed on paper towels to cool, we were sneaking bites. I don’t care for the recipe that’s on the boxes of Chex these days. I got this from my mom forever ago – the main difference between this and the one currently gracing the back of cereal boxes is the butter – Chex ratio. Newer recipes have 6 tablespoons of butter to 9 cups of cereal. This one has the same amount of butter, but 3 cups less chex. Oh yeah. Delicious.
You can add melba toasts and garlic powder to this recipe too, but I like the simple flavor of seasoned salt and Worcestershire sauce…nothing else added. Some people love the wheat Chex because it soaks up a lot of the butter sauce. Personally, I don’t care for the wheat Chex, so I leave it out. My cousin Shannon started me on that kick about 5 years ago because she was constantly picking out just the rice and corn Chex from the bowl. As a joke, I made her a batch without the wheat Chex in it — and realized it’s much better that way. I love baking this the old-fashioned way in my oven. I know you can do it in the microwave and it is faster, but filling my house with the savory goodness of butter and seasonings is something I just can’t sacrifice for convenience.
3 C each rice and corn chex (or 2 C each wheat, rice and corn)
2 C cheerios
1 C pretzel sticks
3/4 C mixed nuts
1 teaspoon seasoned salt
4 teaspoons Worcestershire sauce
6 T butter, melted
1. Preheat oven to 250°. In a large bowl, combine cereals, pretzels and nuts. Melt butter and stir in salt and Worcestershire sauce.
2. Pour over cereal and coat well. Dump mixture onto a large rimmed baking sheet.
3. Bake 1 hour, stirring every 15 minutes to re-coat cereal with sauce.
4. Spread on paper towels to cool. Store in an airtight container.
Bakerlady 