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Cooking

Super Bowl crunch

Make your own Chex Mix snack--you’ll score with fans.

The party classic is flavored with Worcestershire and more, but try the rosemary-Parmesan and spicy versions, too.

Photo by jim scherer. Styling by catrine kelty

The party classic is flavored with Worcestershire and more, but try the rosemary-Parmesan and spicy versions, too.

TIP Onion and garlic powder can lose their zing and should be replaced every six months.

CLASSIC CHEX PARTY MIX

Makes about 10 cups

I use Rice and Corn Chex, not wheat, which gets too dark in the oven.

6 tablespoons unsalted butter, melted and hot

1½ teaspoons onion powder

1 teaspoon garlic powder

¼ teaspoon cayenne pepper

Kosher salt and black pepper

1/3 cup Worcestershire sauce

6 cups cereal, preferably a mix of Rice Chex and Corn Chex  

2 cups mixed nuts

1½ cups bite-size pretzels

1 cup bite-size pieces broken Melba toast, flavor of your choice

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 With rack in center position, heat the oven to 300 degrees. Line a large rimmed baking sheet with parchment and set aside. In a small bowl, whisk the butter, onion and garlic powders, cayenne, and 1 teaspoon black pepper to combine. Add the Worcestershire and whisk to combine well. In a very large bowl, gently toss the cereal, nuts, pretzels, Melba toast, and butter mixture to coat evenly.

Spread the mixture on the baking sheet. Bake until lightly browned and crisp, about 35 minutes, stirring well every 10 minutes and sprinkling with 1½ teaspoons salt at the last stirring. Cool the mix to room temperature and serve, or store in an airtight container at room temperature for up to 1 week.

 

ROSEMARY-LEMON-PARMESAN CHEX PARTY MIX

Makes about 10 cups

4 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

3 tablespoons chopped fresh rosemary

1½ tablespoons finely grated zest and 2½ tablespoons juice from 1 large lemon

Kosher salt and black pepper

1½ teaspoons onion powder

1 teaspoon garlic powder

2 tablespoons Worcestershire sauce

6 cups cereal, preferably a mix of Rice Chex and Corn Chex

2 cups roasted almonds

1½ cups bite-size pretzels

1 cup bite-size pieces broken Melba toast, flavor of your choice

1 cup grated Parmesan 

In a small saucepan over medium heat, heat the butter and oil until bubbly. Add the rosemary, lemon zest, and a pinch of salt, and cook, swirling the pan occasionally, until fragrant, about 5 minutes. Set the pan aside off heat to infuse for about 30 minutes. Return the pan to medium heat and heat, swirling pan occasionally, until warm and fluid, about 2½ minutes. Strain the mixture into a small bowl, pressing on the solids to release as much liquid as possible. Add the onion and garlic powders and 1 teaspoon pepper and whisk to combine. In a separate small bowl, whisk the Worcestershire and lemon juice to combine.

With rack in center position, heat the oven to 300 degrees. Line a large rimmed baking sheet with parchment and set aside. In a very large bowl, gently toss the cereal, almonds, pretzels, Melba toast, and the rosemary-butter mixture to coat evenly. Add the Worcestershire mixture and gently toss to coat evenly.

Spread the mixture on the baking sheet. Bake until lightly browned and crisp, about 35 minutes, stirring well every 10 minutes; add the Parmesan at the second stirring and sprinkle with 1½ teaspoons salt at the last stirring. Cool the mix to room temperature and serve, or store in an airtight container at room temperature for up to 1 week.

SPICY-SWEET CHEX PARTY MIX

Makes about 10 cups

6 tablespoons unsalted butter

2 tablespoons cane sugar syrup or light corn syrup

¼ cup light brown sugar

2½ teaspoons ground ginger

1 teaspoon garlic powder

¾ teaspoon ground cumin

¾ teaspoon ground coriander

¾ teaspoon cayenne pepper, or more to taste

Kosher salt and black pepper

6 cups cereal, preferably a mix of Rice Chex and Corn Chex

2 cups honey-roasted peanuts

1½ cups bite-size pretzels

1 cup bite-size pieces broken Melba toast, flavor of your choice

With rack in center position, heat the oven to 300 degrees. Line a large rimmed baking sheet with parchment and set aside. In a small saucepan over medium heat, melt the butter. Add the syrup, brown sugar, ginger, garlic powder, cumin, coriander, cayenne, and 1 teaspoon black pepper, and cook, whisking to combine, until the brown sugar is dissolved and the mixture is uniform, about 2 minutes.

In a very large bowl, gently toss the cereal, peanuts, pretzels, Melba toast, and ginger-butter mixture to coat evenly.

Spread the mixture on the baking sheet. Bake until lightly browned and crisp, about 35 minutes, stirring well every 10 minutes and sprinkling with 1½ teaspoons salt at the last stirring. Cool the mix to room temperature and serve, or store in an airtight container at room temperature for up to 1 week.

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