From cheeseboards at Christmas to Superbowl spreads, this Rosemary Garlic Chex Mix will soon become your go-to snack recipe. Chex cereal, nuts and pretzels are oven baked with a generous drizzling of rosemary and garlic butter to create a bowl of tasty tidbits.
- 9 cups Cereal Squares Chex Mix or Crispix
- 1 cup Mixed nuts
- 1 cup Bite-size pretzels
- 8 tablespoon Salted Butter (melted)
- 2 tablespoon Worcestershire sauce
- 1 teaspoon Garlic powder
- ½ teaspoon Onion powder
- ¾ teaspoon Dried rosemary
- ½ teaspoon Salt
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Preheat the oven to 250°F. Line 2 rimmed baking sheets with parchment paper.
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In a large bowl, toss together cereal, nuts, and pretzels; set aside.
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In a small bowl, stir together melted butter, worcestershire sauce, garlic and onion powder, rosemary, and salt.
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Pour butter mixture over cereal mixture; stir until evenly coated.
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Transfer the mixture onto the prepared baking sheets and spread into an even layer.
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Bake, stirring every 15 minutes, until lightly browned and crisp, around 45 minutes total. Let cool for 15 minutes on the baking sheets before serving.
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Store in an airtight container at room temperature for up to 1 month.