Brenda Gantt’s Chex Mix Recipe

Snacks don’t last long around my house. My grandkids are always rummaging through the kitchen, looking for something to eat.

Store-bought snacks disappear in no time, and they’re not exactly cheap either. That’s when I remembered an old favorite from my own childhood: homemade Chex Mix. And not just any mix—Brenda Gantt’s Chex Mix Recipe.

It’s crunchy, salty, buttery, and packed with all the good stuff kids and grown folks both love. I made a big ol’ pan of it, and it disappeared faster than you can say “Where’d it go?”

What’s special about this mix is that it’s easy to make, it feeds a crowd, and it tastes better than anything from a bag.

Let me show you how I make it, just like I do in my kitchen.

Check out more Brenda Gantt Recipes.

Why I Love This Dish Too Much

This Brenda Gantt’s Chex Mix Recipe has changed how I handle snack time at my house. The mix of crunchy cereals, salty crackers, and buttery pecans creates the perfect bite every time.

What I love most is how it satisfies everyone from my picky 8-year-old granddaughter to my teenage grandson who never stops eating.

The recipe makes a huge batch, so you get more bang for your buck compared to store-bought snacks.

I also appreciate how the spices blend together – not too hot for little ones but flavorful enough to keep adults coming back for more.

The best part is watching my family gather around the big jar, talking and laughing as they munch.

Brenda Gantt’s Chex Mix Ingredients

Here’s everything I use for this mix. All of it can be found at your local grocery store. I like to keep it simple and good.

For Dry Mix:

• Rice Chex Cereal (3 cups) – These are the light, square crispy ones. They soak up the buttery sauce real well and give that nice crunch.
• Corn Chex Cereal (3 cups) – A little thicker than rice, but still gives you that crisp bite.
• Wheat Chex Cereal (3 cups) – Hearty and wholesome. Balances out the lighter ones.
• Mini Cheese Crackers (3 cups) – These bring in a cheesy twist. Adds a new flavor and makes it even more tasty.
• Pecans (3 cups) – I use the halves. They toast up in the oven and give the mix a rich flavor. You can use any nuts you like, but I’m partial to pecans.
• Oyster Crackers (3 cups) – Little bites of soft crunch. They hold onto the seasoning real nice.
• Mini Pretzels (3 cups) – I use the round ones, but you can use sticks too. They give the salt and crunch the kids love.

For the buttery seasoning:

• 2 sticks of butter – Unsalted is best. You melt it down and mix in the spices.
• 2 tablespoons garlic powder – Not garlic salt, y’all. Garlic powder is all the flavor without the extra salt.
• 2 teaspoons onion powder – Adds that little bit of something that makes it taste homemade.
• 3 teaspoons seasoned salt – This brings all the seasoning together. I like Lawry’s.
• 3 tablespoons Worcestershire sauce – Brings in a tangy, savory flavor. Don’t skip this.
• 2 teaspoons hot sauce – This is optional. I add it because my grandkids like it with a little kick.

Helpful Swaps

The beauty of this mix is you can make it your own! Here are some easy changes:

1. Nuts: Don’t have pecans? Use peanuts, mixed nuts, almonds, or even walnuts. Use what you like or have on hand! Aim for 3 cups total.
2. Cheese Crackers: Any small, square cheesy cracker works. Goldfish crackers could work in a pinch, though they are smaller.
3. Pretzels: Use mini twists, sticks, or even broken-up sourdough hard pretzels. Just keep them small-ish.
4. Hot Sauce: If you don’t like any heat, you can leave it out. But I find even a little adds good flavor. For more kick, add another teaspoon or two, or use a hotter sauce.
5. Extra Bits: Feel free to add a cup or two of other favorites: bagel chips, sesame sticks, different cereals (like Crispix), or even mini rye chips. Just keep the total volume of dry stuff roughly the same.

Required Kitchen Tools

You don’t need fancy gadgets. Here’s what I use:

1. Large mixing bowl or roasting pan
2. Measuring cups
3. Small saucepan
4. Wooden spoon or spatula
5. Oven set at 250°F
6. Baking sheet or large pan to bake it in
7. Airtight jar or container to store it

How to Make Brenda Gantt’s Chex Mix

Step 1 | Start with the dry stuff

In a huge bowl or roasting pan, pour in 3 cups each of rice, corn, and wheat Chex cereal. Add 3 cups of mini cheese crackers, 3 cups of pecans, 3 cups of oyster crackers, and 3 cups of pretzels. Stir it all together good.

Step 2 | Melt the butter

In a saucepan, melt 2 sticks of butter over low heat. Don’t boil it, just melt.

Step 3 | Add your seasonings

To the butter, add 2 tablespoons garlic powder, 2 teaspoons onion powder, 3 teaspoons seasoned salt, 3 tablespoons Worcestershire sauce, and (if using) 2 teaspoons of hot sauce. Stir it all up until smooth.

Step 4 | Pour the buttery mix over the dry mix

Slowly pour your butter mix over the cereal and nuts. Go a little at a time and stir after each pour. Make sure everything gets coated. This is the step where you show the love.

Step 5 | Bake low and slow

Set your oven to 250°F. Put your pan in the oven and bake for about 1 hour and 30 minutes. Stir every 15–20 minutes so it cooks even and nothing burns.

Step 6 | Let it cool

After it’s done, let the mix cool completely before you store it. This helps it stay crispy.

Recipe Perfection Tips

Don’t rush the cooking process by turning up the heat. The low temperature of 250 degrees is important for getting everything crispy without burning.

Taste the butter mixture before pouring it over the cereal mix. You can adjust the seasonings at this point if needed. Some people like more garlic powder or an extra pinch of seasoned salt.

Make sure to stir the mix every 15 to 20 minutes while it’s baking. This prevents burning and ensures even cooking throughout the batch.

If your oven runs hot, check the mix more often. You want everything golden and crispy, not dark brown or burned.

Store the cooled mix in airtight containers or glass jars with tight-fitting lids. This keeps it fresh and crunchy for several weeks.

Consider making a double batch if you have a really big family or lots of visitors expected. It keeps so well that you might as well make extra.

Serving Suggestion

This Chex Mix is what I call a grab-n-go snack. I keep it in a big glass jar on the counter, and folks just reach in and grab a handful. It’s good with sweet tea or lemonade when you’re sitting out on the porch.

Sometimes I pack little bags for the kids to take on the road or in their lunchboxes. And when someone drops by, I scoop a bit into a bowl and hand it to ‘em like a treat.

It also makes a nice little gift if you tie a ribbon around a jar. It’s one of those snacks that always fits the moment—no fuss, no mess, just good eatin’.

Storage Tips

Once your mix has cooled down, keep it in an airtight container or jar. It stays fresh for about two weeks, but I doubt it’ll last that long!

If you want to store it longer, you can freeze it. Just put it in a freezer-safe zip bag and squeeze out the air. It’ll keep for up to 2 months.

When you’re ready to eat it again, let it sit at room temp for a bit—it’ll be good as new. No need to reheat, just grab and munch.

Brenda Gantt’s Chex Mix Recipe FAQs

1. Can I leave out the hot sauce?

Yes, you sure can. The hot sauce just adds a little zip. If your folks don’t like spicy, just leave it out. The mix will still taste great with all the butter and seasonings.

2. How do I know when it’s done baking?

When everything looks toasted and smells good, and the pecans are nice and golden, you’re done. Don’t let it go too long or it might burn. Stirring helps cook it even.

3. Can I make a sweet version?

Sure thing. Skip the garlic and spices and use melted butter, brown sugar, and cinnamon. Toss in some chocolate chips or dried fruit after baking.

4. My mix seems oily/soggy. What happened?

This usually means either the butter sauce wasn’t mixed in thoroughly enough before baking, the oven temp was too high causing butter separation, or, most commonly, it was stored before it cooled completely.

Make sure to stir the sauce in really well, bake low and slow, and let it cool totally uncovered on the pan or counter before putting it away. Stirring during baking helps too.

5. Can I make this in a slow cooker?

Yes, you can! Combine all ingredients in a slow cooker, toss with the seasoning mixture, and cook on low for 2-3 hours, stirring occasionally. This method is great for large batches and ensures even coating without an oven.

This Brenda Gantt’s Chex Mix Recipe is one of my favorite snacks to keep around. It’s simple, tasty, and made with love. Once you try it, I know it’ll become a regular in your kitchen too.

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