Call it what you want, Party Mix, Chex Mix, Nuts and Bolts, this is a great snack to have around throughout the holiday season. This version is what we had every year growing up. The only changes I’ve made from what my mom made are: adding a little MSG and she always added Wheat Chex, which no one liked, but it was always in there because “that’s what’s supposed to go in it.”

A few variations we have tried over the years: A spicy version with a teaspoon of Olde Virden’s Red Hot Sprinkles. A really rich version with ½lb butter and ½lb duck fat instead of just butter inspired by Knoxville’s Chef Holly Hambright…but why bother when she sells it at her Holly’s Gourmet Market in Bearden! We messed up last year and used Snyder’s pretzels and it came across with a subtle coconut flavor, so go with another brand pretzel.

1 box Cheerios
½ box Rice Chex
½ box Corn Chex
1 bag Pretzels*
2C Pecan Halves
2C Spanish Peanuts
1lb Butter
3TBSP Garlic Salt
5TBSP Worcestershire Sauce
1/2tsb MSG (Optional)
Preheat oven 250°. Melt butter in saucepan. Mix in garlic salt, Worcestershire, and MSG if using. In large bowl, mix cereals, nuts, and pretzels. Pour half butter mixture and stir slowly to distribute. Pour remaining butter mixture and stir slowly to distribute.
Spread party mix on baking sheets and bake 2-½ hours stirring every 20 minutes.
*Avoid Snyder’s Pretzels they taste like coconut.
Holiday Chex Mix Recipe