Salty Snack Mix
 
Prep Time
Cook Time
Total Time
 
Author:
Yield: 10 cups
Ingredients
  • 6 cups Chex™ (I prefer a mix of corn + rice)
  • 2 cups pretzel twists (see notes for GF)
  • 1½ cups mixed nuts
  • 5 tablespoons butter or ghee
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoons lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion salt
Instructions
  1. Preheat the oven to 250° F, and line a cookie sheet with parchment paper.
  2. Combine Chex, pretzels and nuts in large bowl.
  3. Melt butter, and mix with remaining ingredients. Pour over cereal mixture, and stir until evenly coated.
  4. Spread in an even layer on the prepared cookie sheet. Bake for 45 minutes, stirring every 15 minutes or so, until cereal has started to harden and turn golden.
  5. Cool completely, and store in an airtight container for up to a week.
Notes / Variations
GLUTEN-FREE: swap out regular pretzels for gluten-free; I prefer Trader Joe's brand or Glutino.

Recipe Adapted From: Crispix Mix® Original
Nutrition Information
Serving Size: ¾ cup Calories: 338 Fat: 19g Carbohydrates: 39.1g Sugar: 2.3g Sodium: 772mg Fiber: 1.3g Protein: 3.3g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/salty-snack-mix/