When I was growing up, one of my favorite fall treats was this Chex snack mix that my mom made. At least, I remember it as a fall treat. It might have been something that she made all the time.
Anyway, the recipe is on the side of the Chex mix box, but it has several things (wheat Chex, pretzels, bagel chips) that include wheat. So I decided to modify it…
I just cut the ingredients down to corn & rice Chex & gluten free pretzels (Glutino brand – my favorite!). You can add in some peanuts if you like that kind of thing, but I didn’t.
My version also has a little more butter than the original. I justified this by convincing myself that the extra Chex soaks up more of the butter, but really I just think every recipe could use a little extra butter!
3 cups rice Chex
3 cups corn Chex
3 cups Glutino Pretzels
1 cup nuts (optional)
1/2 cup butter or margarine
2 Tbsp Worcestershire sauce
1 1/2 tsp salt
3/4 tsp garlic powder
1/2 tsp onion powder
Preheat the oven to 250 degrees. In a large casserole dish, mix together the Chex & pretzels. Then melt the butter and stir in the other seasonings. Pour the sauce evenly over the Chex mix. Bake for an hour, stirring every 15 minutes. Let it cool for about 15 minutes, and then store it in an airtight container.
Mmmmmm…look at all that crunchy, salty goodness – I hope you enjoy it as much as I do!