Seasoned Chex Mix

By: Hannah Lee Leidy
Photo by Denny Culbert

Larry Miller shares his take on his mother’s classic seasoned Chex Mix. Undeniably nostalgic, crispy, and packed with flavor, this mix can serve as a companion to a summertime lager or a quick holiday appetizer.

Photo by: James Smith

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Serves 8

  • 5 cups Corn Chex
  • 5 cups Rice Chex
  • 5 cups Wheat Chex
  • 1 cup cashew halves and pieces
  • 1½ cups pretzel sticks
  • ½ cup salted butter
  • 6 tablespoons worcestershire sauce
  • 4 teaspoons Paul Prudhomme’s Blackened Redfish Magic seasoning
  • ¾ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 3 teaspoons Crystal Hot Sauce
  1. Preheat oven to 300 degrees. In a large mixing bowl, combine cereals, cashews, and pretzels.
  2. In a small bowl, melt butter and add worcestershire, seasoning blend, garlic powder, onion powder, and hot sauce.
  3. Pour butter mixture over cereal mixture and toss to evenly coat.
  4. Spread mixture onto a sheet tray and bake for 20 minutes, stirring every 5 minutes.
  • Recipe By
    Larry Miller of Bywater American Bistro in New Orleans
  • Contributing City
    New Orleans

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