Homemade Chex Mix Recipe
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Take it old-school with homemade Chex mix! This irresistibly savory, buttery, and crunchy snack, also known as nuts n’ bolts, is the perfect nibble to have on hand when you’ve got a full house.
Chex mix, also known as nuts n’ bolts, is a classic American snack that’s a staple during football games and holiday gatherings. It’s a savory mix of Chex cereal, nuts, and other bite-sized treats, all seasoned and baked to crispy perfection. My go-to Chex mix recipe comes from Barb Gyles, a longtime family friend who was like a second mom to me growing up. Barb was famous in the neighborhood for her Chex mix—she always kept a huge bin of it in her kitchen, ready to feed all the neighborhood kids (and parents!), no matter the occasion.
Curious about her recipe, I once asked if it was the same as the one on the cereal box. Barb’s candid response was, “No way. That stuff’s for amateurs.” Her recipe calls for extra butter, more spices, and, in her words, “more salt, if your heart works.” It’s easy to make and totally customizable—swap out the nuts or other ingredients to fit your taste—making it perfect for feeding a crowd.
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“Every year I’ve been making the recipe on the Chex box and it was always so disappointing. I knew it wasn’t the same as the recipe I grew up on (in the 50s and 60s) but I couldn’t figure out what was wrong. The answer? Lots more butter! And lots more spices! Last Christmas I was making this two times a week…it’s sooo good!”
What You’ll Need To Make Homemade Chex Mix
- Corn Chex, Wheat Chex, Rice Chex: The crunchy backbone of the mix. You can use all three for variety or stick with just one or two, depending on what you have on hand.
- Cheerios: Adds a toasty, familiar crunch. If you want something heartier, swap them out for bagel chips—or even use a combo of both.
- Skinny bite-sized pretzels: For that salty, crispy contrast. Mini twists or sticks work just as well.
- Salted nuts: Adds richness and crunch. Feel free to mix things up—peanuts, almonds, cashews, or even pecans all work nicely. Or, skip them entirely if nuts aren’t your thing.
- Unsalted butter: Helps the seasoning stick and gives that irresistible buttery flavor.
- Worcestershire sauce: For a savory, umami boost that ties everything together.
- Seasoned salt: Gives the mix that classic flavor kick.
- Garlic powder and onion powder: These pantry staples are key to building that bold, savory flavor.
- Dried thyme: Adds a subtle herbal note that rounds out the seasoning.
- Jump to the printable recipe for precise measurements
Step-by-Step Ingredients
Combine all of the snack mix ingredients in a large disposable aluminum pan or roasting pan.
Next, make the butter seasoning: in a medium bowl, combine the melted butter with the Worcestershire sauce, garlic powder, onion powder, seasoned salt, and thyme.
Whisk to combine.
Slowly pour the butter mixture over the cereal mixture, being careful to spread it evenly around.
Stir until all of the ingredients are evenly coated.
Bake in a 250°F oven, stirring occasionally, for about 1½ hours. Let cool, then store in an airtight container at room temperature for up to 2 weeks. If you’d like to extend its shelf life, you can also freeze it for up to 3 months.
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Homemade Chex Mix
Take it old-school with homemade Chex mix! This irresistibly savory, buttery, and crunchy snack, also known as nuts n’ bolts, is the perfect nibble to have on hand when you’ve got a full house.
Ingredients
For the Snack Mix
- 4 cups Corn Chex
- 4 cups Wheat Chex
- 3 cups Rice Chex
- 2 cups Cheerios
- 3 cups skinny bite-sized pretzels
- 1½ cups salted nuts
For the Butter Seasoning
- 10 tablespoons unsalted butter, melted (or vegetable oil)
- 3 tablespoons Worcestershire sauce
- 2 heaping teaspoons seasoned salt
- 1¼ teaspoons garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon dried thyme
Instructions
- Preheat oven to 250°F and set an oven rack in the middle position.
- Combine the Corn Chex, Wheat Chex, Rice Chex, Cheerios, pretzels, and nuts in a large disposable aluminum pan or roasting pan.
- In a medium bowl, whisk together the butter, Worcestershire sauce, seasoned salt, garlic powder, onion powder, and thyme. Pour slowly over the snack mix, stirring as you go, to coat evenly. Continue stirring until snack mix is well coated with the seasoning. Bake for 1½ hours, stirring every 30 minutes. Let cool, then serve or store in an airtight container at room temperature for up to 2 weeks.
- Note: You can omit any of the snack mix ingredients as long as you substitute something else. The idea is to keep the ratio of snack mix to butter seasoning the same.
- Freezer-Friendly Instructions: The snack mix can be frozen in an airtight container for up to 3 months. Cool completely before freezing.
Nutrition Information
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- Per serving (18 servings)
- Serving size: 1 cup
- Calories: 395
- Fat: 15 g
- Saturated fat: 5 g
- Carbohydrates: 60 g
- Sugar: 4 g
- Fiber: 5 g
- Protein: 9 g
- Sodium: 721 mg
- Cholesterol: 18 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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OMG! So happy to find this recipe! Mom and Dad used to make this for the holidays back in the ‘50s. And yes, it was Nuts and Bolts! I’ve been guessing the amounts from the cereal box, but it hasn’t been right. I don’t care for corn Chex so I add more of the others, and IF I’ve saved my bacon grease, I substitute that for some of the butter. I also break up the pretzels to make it easier to handle. This is the real deal; thank you SO much!
O have a friend who have us this for Christmas each year. We moved away 10 years ago and I miss him, and also this yummy, addicting snack mix. Thanks so much for sharing this recipe as the store-bought is NOT the same. I can’t wait to make this and send some to him this Christmas! Love all your recipes. Just recently got your cookbook ..it’s a favorite.
Hi Jenn,
What is in the “seasoned salt” in this recipe? Do you have a preferred brand or one that you recommend (I am in Canada so we might not have the same brand, but I might be able to order it online)?
Love your recipes as always – my husband and I just enjoyed your crust-less broccoli and Gruyere quiche for dinner!
Thanks,
Hi Bry, I used Morton’s Season-All Seasoned Salt for this. Hope that helps!
Thanks for posting this Nuts & Bolts recipe. I knew the one on the Chex box is not the original even though it calls it that. We didn’t use bagel chips back in 1950. I doubt that we knew what a bagel was. I’ve been using the recipe on the box because I can’t find my original but it always seems like flavor is missing. I’ve already made 3 batches this year from the box. Next batch will be using your recipe.
Andrea
What are the amounts of butter, Worcester
And other dry ingredients?
Hi Pam, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, you can click the “recipe” button right under the recipe title.
This tastes like baked cereal. Don’t waste your money.
In no way does the recipe taste like “baked cereal” nor is it a waste of money. It’s a great snack for the holidays. I make this recipe every year, it’s a keeper!
I found the flavor to be subtle, but present. I thought the flavor was more pronounced the next day. To suit my tastes, I might increase the flavor mixture by half. I think that may give it more of a punch.
Excellent recipe – essentially the same one I grew up with. I make it every year. Don’t be afraid to increase the worcestershire sauce a little if you like that extra savory bite. I use a little over a cup of it.
Sounds wonderful! Though I cannot have any nuts or Worcestershire sauce (which has anchovy).
Your recipe for Nuts ‘n Bolts sounds absolutely delicious!
How long does it keep in sealed jars?
Thanks.
Canuck Judy
Hi JJ, I think it would keep nicely for up to a week (and glad you like it)!
Can you freeze this mixture? I haven’t made it yet. I want some for Christmas, but that is 2 months away, and I don’t want the butter to go rancid. Thanks
Yes, Geri, I think it should freeze nicely.
Suggestion: Add some fresh lemon juice to the butter mix w/the Worchestshire sauce. It adds some zip. Sriracha drops are good too.