Summer Herb Chex Mix

Bring this herby party mix to snack on at your next summer cookout. Your friends and your mouth will thank you.

Wait, there's more! Read the blog post about this recipe.

Summer Herb Chex Mix

girlversusdough Recipe by girlversusdough

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10 minutes

1 hour 15 minutes

9 cups

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    Ingredients

    • 6 cups Corn, Rice and/or Wheat Chex cereal
    • 2 cups mini pretzels or pretzel sticks
    • 1 cup unsalted or lightly salted mixed nuts
    • 4 tablespoons unsalted butter
    • 1/4 cup olive oil
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon Italian seasoning
    • 1/2 teaspoon paprika
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 2 to 3 tablespoons dried basil (or 1/2 cup chopped fresh)
    • 1/2 tablespoon dried thyme (or 3 tablespoons fresh)
    • 1/2 tablespoon dried tarragon (or 3 tablespoons fresh)
    • 1 pinch dried rosemary (or 1 1/2 teaspoons fresh)
    • 1/2 cup finely grated Parmesan cheese

    Directions

    1. 1Preheat oven to 250 degrees F.
    2. 2In a large bowl, toss together Chex cereal, pretzels and mixed nuts and set aside.
    3. 3In a small saucepan over medium heat, melt butter. Stir in oil, balsamic vinegar, Worcestershire sauce, Italian seasoning, paprika, garlic powder and onion powder. Remove from heat and pour over mix; toss to combine.
    4. 4Pour mixture onto a rimmed baking sheet and bake 1 hour to 1 hour, 15 minutes, stirring every 15 minutes, until toasted.
    5. 5Remove mixture from oven and let cool 5 minutes. Top with basil, thyme, tarragon, rosemary and Parmesan cheese. Toss to combine.
    6. 6Allow mixture to cool completely before serving.

    Categories: Lunch & Snacks, Crunchy Snacks, American, Vegetarian

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