Garden Fresh Chex Mix
It’s kind of fun to make a crowd-pleasing snack with herbs grown on your patio!
Did you know you can grow herbs right on your patio all year long in Houston? If you’re wanting to get growing in 2024 - with a garden or right on your patio - our team would love to help! Click the link in our profile to say hello and get started!
This Chex Mix is super versatile, and you can use just about any pantry snacks and ingredients. You can adjust the amounts to add more of what you love!
4 cups rice chex cereal
4 cups corn chex cereal
1 cup nuts (I use 1/2 cup each of whatever I have on-hand - almonds, pistachios, cashews, etc.)
2 cups pretzels (use whatever kinds your family loves - we use pretzel crisps that i break in half or goldfish pretzels)
2 cups bagel chips or pita chips broken in half
6-7 sprigs fresh thyme, de-stemmed and chopped
6-7 sprigs sprigs fresh rosemary, de-stemmed and chopped
1 stick unsalted butter
4 tbsp Worcestershire sauce
1 tsp salt
2 tsp onion powder
2 tsp garlic powder
1/2 tsp ground mustard
Oven: 350 with rack near the top
In a small pan, melt the butter until it’s bubbly and smells nutty - don’t let it burn.
Remove from heat.
Add Worcestershire sauce, onion and garlic powders, ground mustard, chopped herbs, and salt. Stir well. Let sit.
In a very large mixing bowl, mix the cereals, nuts, pretzels, and bagel or pita chips. Stir in buttery-herb mixture. Coat well.
Line 2 baking sheets with parchment paper.
Spread mixture out on baking sheets patting it down so it’s as close to one layer as possible.
Bake for 45 minutes, tossing every 15 minutes so the mix cooks evenly. If you notice parts of the mix starting to brown, move the rack down lower in the oven.
Let cool. Serve or store in an airtight container (needs to be completely cool before storing).
