Lorena’s Chex Mix

(Originally posted… oh, lawd… some time in early 2004)

Lorena’s Chex Mix

Everybody always asks me how I make my Chex Mix.

Before I tell you that, you have to sit through a history lesson.

My grandmother always made this Chex Mix at the holidays. Quite popular, it was, and I was never able to get to it until after all the grown-ups had their fill. It wasn’t until after she died, and I found her recipe in an old cookbook, that I even knew there were nuts in it! So I took the recipe to my dad and was all, there are NUTS in this! How come I never had any nuts? And my dad just covered his mouth with his hand and giggled and giggled. Apparently he would pick through before I got to it, to eat the nuts.

So. I sort of make it the same way my grandmother did, if by “the same way” you mean telling people you do it one way to get them to stop asking you, and then doing it any damn way you please because it depends on what’s on sale or what the store is out of when you go. Personally I tend to use about six times more nuts than G-ma did, just because. Mostly because (see above story) people seem to want to pick through when it’s still warm and eat all the nuts. You are welcome to try this, but let me just warn you that plenty of my friends have tried following my recipe and each one of them has told me that theirs didn’t turn out as good as mine does (must be that they don’t put in enough Crack).

Here are the ingredients I used for my Chex Mix for Christmas 2003:

1 box Cinnamon Crunch Crispix cereal
2 boxes Honey Nut toasted rice and corn cereal
1 large box of Cheerios
1 large box of Rice Chex
1 large box of Corn Chex
2 pounds of cashews
2 pounds of almonds
2 pounds of pecans
2 pounds of walnuts
2 pounds of brazil nuts
3 containers of Wheat Nuts
1 bag of pretzel sticks
1 bag of small twisted pretzels
10 sticks of butter (real butter, not any of that pansy-ass margarine*)
1 jar of steak sauce
1 small jar of hot sauce
1 jar of Worcestershire Sauce
Old Bay seasoning
Garlic salt
Onion salt
Seasoned Salt
McCormick’s Spicy Seasoning

*I have tried margarine before and it leaves a really disgusting greasy film on everything. Trust me; use butter.

You also need something to bake it in (I use big cheap turkey roasters) and something to store it in when you’re done (I use the cheap containers put out by Glad and/or Ziploc, depending on what the store has in)

This will feed armies. Armies! I am not kidding. This made approximately 114 cups of Chex mix (give or take a cup or two for munching… I have to taste-test, you know).

I put as much as I comfortably can into one roaster (usually the equivalent of two boxes of cereal). I sprinkle on a liberal amount of the dry spices. Then I melt two sticks of butter, mix in a liberal amount of the wet ingredients, and pour over the contents of the roaster. Bake at 300 degrees for two hours, stirring from bottom to top every 30 minutes to coat everything in the butter/spice mixture. As I finish with one batch, I pour it into a huge container that will eventually hold all of the Chex Mix; this makes it a lot easier to mix up. Thanks to my new range, this only took six hours instead of the 12 I was expecting, since I can fit two roasting pans into the 5 cubic square foot oven.

Brings the yum

When completely finished, mix up and store in smaller gift containers. Or just shovel directly into mouth.


  1. Katherine

    Oh my, you actually put pen to paper and shared this most yummy of old family secrets!!! I have already hit C / V with slim hopes of it ever being as good as yours. Thank you, thank you Sam I Am!

  2. Sonya

    Tastes so good!!!!! Yay Chex mix!!

    I have “hidden” your Christmas present, which is also edible, in plain sight in my bedroom, so don’t go in there. One night I had a nightmare that MF had eaten it but was so glad to wake up and find out it was only a dream!!

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