There are two kinds of people in this world—those who take a small scoop of snack mix at a party and politely nibble on it, and those who casually hover within arm’s reach, scooping handful after handful with zero shame. I am firmly in the second group. Always have been.

And while I’ve had many versions over the years—some too salty, some weirdly sweet, some with rogue raisins nobody asked for—but this one? This is the one. The best homemade snack mix. The kind you bring to the game and somehow it’s gone before the second quarter. The kind you stash in a mason jar on the counter and pretend to forget about, even though you’re sneaking bites every single time you walk by.

Why This Snack Mix Rules

It’s salty, crunchy, buttery, and just the tiniest bit smoky. There’s the classic Chex base, of course, but I love bulking it out with pretzels, cheddar crackers, and peanuts (which are optional but highly encouraged, as long as you’re not allergic, that is). The buttery spice blend soaks into every nook and cranny, and once it’s slow-baked to toasty perfection, you’ve got an irresistible mix that tastes like it came from a nostalgic childhood memory—but it’s 100 times better (don’t know how, but it is—haha).

And let’s be honest, it’s also wildly adaptable. You can swap the ingredients based on what you’ve got on hand, or what’s threatening to go stale in your pantry. Popcorn? Sure. Cashews? Yes. A little hot sauce? Go for it. This mix can handle it.

Ingredient Notes

• Chex cereal (I use a blend of wheat, corn, and rice, but really whatever you have will work)
• Mini pretzels
• Cheddar cheese crackers (Goldfish, Cheez-Its—follow your heart here)
• Peanuts (roasted and salted, optional but very welcome)
• Unsalted butter
• Worcestershire sauce
• Seasoned salt (I like Lawry’s a lot)
• Garlic powder
• Onion powder
• Paprika (or cayenne if you like a little kick)

Step-By-Step Instructions (And They’re Easy-peasy)

1. Preheat your oven to 250°F and line a large, rimmed baking sheet with parchment paper.
2. In a giant mixing bowl, combine the Chex, pretzels, cheese crackers, and peanuts. Give it a good stir.

3. In a small saucepan over medium heat, melt the butter. Add Worcestershire sauce, seasoned salt, garlic powder, onion powder, and paprika. Stir until everything’s nicely combined.
4. Pour the butter mixture over the dry ingredients and toss thoroughly to coat. Really get in there—every piece should be covered.

5. Spread the mix onto your prepared baking sheet in a nice even layer.
6. Bake for 1 hour, stirring once halfway through so nothing burns.

7. Let it cool completely before diving in (I know, I know—torture). Store in an airtight container for up to 2 weeks. (Pro tip—it’s best in the first 2–3 days.)

Recipe Tips & Variations

• Mix-ins: Swap the peanuts for cashews, pistachios, or mixed nuts. Add popcorn, bagel chips, or even pretzel nuggets if you’re feeling wild.
• Spicy version: Swap the paprika for cayenne pepper and add a splash of Tabasco or hot sauce to the butter mixture.
• Microwave version: Mix as instructed, then microwave the butter/spice mixture and combine. Skip the oven—just let it cool on a baking sheet.
• Slow cooker version: Yep, you can even make this in your slow cooker. Cook everything on low for 2–3 hours, stirring every 45 minutes.

My Final Thoughts

Having a stash of homemade snack mix on hand just makes everything feel a little cozier, a little more festive. It’s perfect for road trips, game nights, or just snacky afternoons when lunch was a little too light.

So the next time you’re tempted to grab a bag of store-bought mix, don’t. This version is warmer, crispier, and way more fun to make (especially if you’re standing at the stove in fuzzy socks with a wooden spoon in hand). Trust me, it’s so worth it.

And if you have any leftover? I’d be shocked. But if you do, it freezes like a dream.