Gluten Free Chex mix

Name: Gluten Free Chex mix
Cuisine: American
Ingredients: 12 Tblsp (1.5 stick) unsalted butter; 1/2 c Worcestershire sauce; 1/2 tsp seasoned salt, such as Lawry’s (make sure it's GF); 1 tsp garlic powder; 1 tsp onion powder; (optional) Sprinkle of habanero powder, or ~2 Tblsp hot sauce; 9 cups Chex (1 box), Rice or Corn; 3 cups bite-sized GF pretzels; 2 cups roasted, salted peanuts (make sure it's GF)

L S @LindaS

Regular size Chex ~ 9 cups (12 oz?), Family size (18oz) ~ 17 cups? Double recipe?

Increased temp, cooks much faster, stir after 15min!

Don't add more salt, addl salt comes from pretzels, nuts, etc

4/14/26: 21 cups chex, 5 c pretzels, 3 c peanuts, doubled sauce, too salty, cut down salt

Regular size Chex ~ 9 cups (12 oz?), Family size (18oz) ~ 17 cups? Double recipe?

Increased temp, cooks much faster, stir after 15min!

Don't add more salt, addl salt comes from pretzels, nuts, etc

4/14/26: 21 cups chex, 5 c pretzels, 3 c peanuts, doubled sauce, too salty, cut down salt

L S @LindaS

Regular size Chex ~ 9 cups (12 oz?), Family size (18oz) ~ 17 cups? Double recipe?

Increased temp, cooks much faster, stir after 15min!

Don't add more salt, addl salt comes from pretzels, nuts, etc

4/14/26: 21 cups chex, 5 c pretzels, 3 c peanuts, doubled sauce, too salty, cut down salt

Regular size Chex ~ 9 cups (12 oz?), Family size (18oz) ~ 17 cups? Double recipe?

Increased temp, cooks much faster, stir after 15min!

Don't add more salt, addl salt comes from pretzels, nuts, etc

4/14/26: 21 cups chex, 5 c pretzels, 3 c peanuts, doubled sauce, too salty, cut down salt

Saved

Ingredients

12Tblsp (1.5 stick) unsalted butter
1/2 cWorcestershire sauce
1/2 tspseasoned salt, such as Lawry’s (make sure it's GF)
1 tspgarlic powder
1 tsponion powder
(optional) Sprinkle of habanero powder, or ~2 Tblsp hot sauce
9 cupsChex (1 box), Rice or Corn
3 cupsbite-sized GF pretzels
2 cupsroasted, salted peanuts (make sure it's GF)

Saved

Steps

1

Place butter, Worcestershire sauce, seasoned salt, garlic powder, onion powder, hot spice/sauce in a microwave-safe measuring cup. Microwave in 10-second intervals, stirring between each, until melted, 30 to 60 seconds total. (Alternatively, melt in a small saucepan on the stovetop. over low heat.) Whisk well to combine.
2

Heat the oven to 275°F (convection).
3

Put peanuts in large mixing bowl. Cover with 1/3 to 1/2 the sauce. Add pretzels, and toss to combine. Add some Chex in small amounts and toss. When bowl is full, remove mixture with slotted spoon and put on rimmed baking sheet or broiler pan (may need 2 pans, divide each bowl equally between pans). When sauce runs low, add from measuring cup. Continue to add Chex until out of sauce.
4

Pour the dregs of the butter mixture over the Chex mixture in the pan(s) and gently toss to coat.
5

Bake, stirring every 15-20 minutes, until lightly browned and crisp, 35 to 50 minutes total. If using more than 1 tray, swap top tray to bottom tray halfway through
6

Let cool for 10 minutes on the baking sheets before serving.