Mix it with more flavor

Chex Mix. It’s kind of a guilty pleasure. I saw a recipe on the Kitchn that reminded me I wanted to try making my own. I gathered the ingredients, including “seasoned salt,” which I do not stock on the usual. But the problem with Chex mix is, it’s twice as salty as it needs to be. I like salty snacks but I want them to taste like more than just salt. So, I didn’t add any at all! Worcestershire sauce is plenty salty. And “seasoned salt” is a simple blend of basics I already stock on the usual.

• 1/2 cup (1 stick) butter
• 2 Tbsp Worcestershire sauce
• 1.5 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp sugar
• 1/4 tsp paprika
• Pinch turmeric

Melt butter and stir in seasonings above. Preheat oven to 250, with upper and lower racks making equal thirds. Meanwhile, mix your crunchies:

• 9 total cups of Chex cereal, in different varieties or just one if, like me, you only want to buy 1 box.
• 5 total cups of other crunchy snacks such as pretzels, bagel or pita chips (broken into smaller pieces), tiny crackers, etc.
• 1 cup roasted (unsalted!) peanuts or other nuts.

Line 2 rimmed baking sheets with parchment paper. Drizzle half of butter mixture over cereal mixture, stir well, then add the other half and stir until everything is well-coated. Spread out on the baking sheets and bake for 45-50 minutes, stirring every 15 minutes, until crispy and lightly browned. Cool 10 minutes on the baking sheets before serving. When completely cool, store in an airtight container for up to 2 weeks.