“Nutty Chex Mix” is a satisfying and simple snack any time of year but seems most essential in my house around the holidays. This is one of those special treats Gramma June would bake and mail to us to share during the holidays. It goes fast so don’t be afraid to make a double batch!

Nutty Chex Mix Recipe 1969

4 T salad oil

4 T smooth peanut butter

3 tsp Worcestershire sauce

1/4 tsp salt [plus]

1/4 tsp [+] garlic powder

2 cups each of Crispex, Corn Chex, Rice Chex, Raisin Bran Chex (can use Crispex, Rice Chex, and stick pretzels, honey grahams, cheese crackers or goldfish) [total of 8 cups dried cereals/crackers of choice]

Raisins

In large jelly roll pan melt oil, peanut butter [and Worcestershire], STIR. Remove from heat. Blend in seasonings. Add Chex + nuts, put in 250 degree oven 45 minutes, stirring every 15 minutes. Add raisins on last stir.

I think it’s pretty hard to mess this up - it’s the peanut butter and Worcestershire sauce that really give this it’s (to me) iconic flavor and texture (just don’t burn it). 8 cups of dry cereals and crackers of your choosing - my favorites are stick pretzels and goldfish but teddy grahams and all of the Chex cereals work great here (and it’s pretty simple to choose all gluten free options if you need to). Mom reminded me that gramma used to put plain Cheerios in this - probably because she always had Cheerios on hand.

I personally love the sweetness that raisins add to this, I used golden raisins because that’s what I had on hand. I’m realizing that I need to make more now that I’m writing this because my stomach says so and the last batch has been gone for WEEKS!