Master Chex Mix

For your next gathering, wrapped as presents, or a nice self-care moment, this Master Chex Mix has you covered. You can customize the mix-ins and spices for each occasion with savory, spicy, and even sweet versions. So, think of this recipe as a canvas for your favorite La Bôite spices.

Author

Helen Park

Servings

4 quarts

Category

Snack

Ingredients

• DRY INGREDIENTS:
• 8 cups cereal
• 2 cups roasted salted nuts
• 6 cups add ins
• -
• SEASONING:
• 8oz butter (1 stick), melted
• ¼ cup Worcestershire sauce (for sweet versions use maple syrup)
• ¼ cup your favorite La Bôite blend, divided
• 1 tsp fine sea salt (omit for sweet versions)
• - 
• DRY INGREDIENTS:
• 4 cups Rice Chex
• 4 cups Corn Chex
• 2 cups roasted salted peanuts
• 2 cups bite sized pretzels
• 2 cups sesame sticks
• SAVORY:
• 8 oz butter (1 stick), melted
• ¼ cup Worcestershire sauce
• ¼ cup Sheba, divided
• 1 tsp fine sea salt
• CHILI LIME:
• 8 oz butter (1 stick), melted
• ¼ cup Worcestershire sauce
• ¼ cup Penang, divided
• 1 tsp fine sea salt
• SWEET SAVORY:
• 8 oz butter (1 stick), melted
• ¼ cup Smoked Cinnamon Maple Syrup
• ¼ cup Yemen, divided

Directions

1. Preheat the oven to 250°F.
2. Toss all of the dry ingredients together in a large bowl with the melted butter, Worcestershire (or maple syrup) and half of the spice blend. If your bowl isn’t big enough to toss everything to mix well, season the mix in 2 batches and pour onto parchment lined rimmed baking sheets. You will need 2 half sheet trays to bake the full batch.
3. When everything is well mixed, separate the mix evenly between the trays and evenly sprinkle the remaining spice blend on top. If using salt, sprinkle the salt evenly over the top now as well.
4. Bake at 250°F, stirring every 15 minutes, until the mixture is crisp and golden brown (45-60 minutes).
5. Leave to cool completely, the mixture gets even crispier as it cools.
6. Serve or store at room temperature in a sealed container.