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Rosemary-Garlic Chex Mix

Rosemary-Garlic Chex Mix
Grace Parisi
About 12 cups

Chef notes

Finely chopped rosemary is a delicious and fragrant addition to the classic snack.  

Make-Ahead Tip: The snack mix can be stored in airtight containers at room temperature for up to 2 weeks. Re-crisp if necessary.


  • 6 cups Rice Chex cereal (6 ounces)
  • 2 cups roasted salted peanuts (8 ounces)
  • One 5–ounce package large-cut seasoned croutons (3 cups)
  • 2 cups mini pretzels or nuggets
  • 1/2 cup grated Parmesan cheese
  • 1 stick unsalted butter
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon finely chopped rosemary
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon crushed red pepper
  • Salt to taste


Preheat the oven to 275°. In a large bowl, combine the cereal with the nuts, croutons, pretzels and Parmesan. In a microwave safe bowl, melt the butter. Add the balsamic vinegar, rosemary, garlic powder, onion powder, crushed red pepper and salt. Pour the liquid over the snack mix and using two spoons, toss to completely coat with the liquid. Spread the mixture onto a large, rimmed baking sheet. Bake for about 40 minutes, stirring two or three times and shifting the pans, until nearly dry and toasted. Let cool completely stirring occasionally and serve in bowls.

Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Spring 2016. Follow her on Instagram and Twitter.