Chef notes
Chex mix is always a crowd pleaser! Skip the funky ingredients and make your own mix with lots of flavorful herbs for your next cocktail party.
MAKE IT AHEAD! The Chex Mix can be made up to 1 week in advance. Store at room temperature in a lidded container or sealable bags.
Ingredients
- 8 tablespoons (1 stick) unsalted butter
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar or white wine vinegar
- 1 tablespoon dried dill
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon sesame seeds
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 3 cups Rice Chex
- 3 cups Corn Chex
- 3 cups Wheat Chex
- 3 cups mini pretzels
- 1 cup roasted unsalted peanuts
Preparation
Preheat the oven to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper or foil.
Melt the butter in a medium saucepan over medium-low heat. Whisk in the soy sauce, vinegar, dill, oregano, thyme, sesame seeds, red pepper flakes, garlic powder, and salt. Remove from the heat.
Pour all 3 flavors of Chex, pretzels, and peanuts into the largest mixing bowl you own. Pour the herb butter into the bowl and stir until all the ingredients are evenly and thoroughly coated.
Divide the Chex mix between the prepared baking sheets, spreading in even layers. Bake for 30-40 minutes, stirring every 10-15 minutes, until the cereal is golden brown and toasty.
Pour the Chex Mix back into the bowl and cool to room temperature before serving.
