My Grandma is the most amazing cook, but trying to recreate any of her recipes is next to impossible. Although she uses a base recipe there are often terms like “enough salt” or “a tablespoon and then some”. So I started watching her and experimenting, and after a couple dozen tries I have just about perfected her Chex-mix recipe. I have started making a double batch of it now because it goes so quickly!
1 stick butter
4 tablespoons Worcestershire sauce
2 teaspoons seasoned salt
1.5 teaspoon garlic powder
1 teaspoon onion powder
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
2 cups of pretzels
Half a bag of puffy Cheetos (this may sound a little strange but it is the BEST part)
Optional to add 1 cup of mixed nuts- I always end up with a ton of nuts at the end because I pick out everything else so I have started leaving them out when I make it for home
Preheat oven to 250 degrees F. Melt butter in a large bowl, stir in Worcestershire sauce, seasoned salt, garlic powder, and onion powder- if you want you can add some fresh cracked pepper (1/2 teaspoon). Stir in chex cereals, mixed nuts, pretzels, and bagel chips until coated- I always just use my hands to mix it up. In two large ungreased baking dishes poor the chex mix. Bake for 1 hour, stirring every 15 minutes. A single batch will usually fit in a single baking dish but if you use two it makes it much to stir.