Cathy Nunn


This is a wonderful snack mix I make each holiday season. Athough this recipe makes up a good-sized batch, it never seems to last long! Any time we are invited to a Christmas gathering, I always bring along at least a 2 gallon baggie filled up with this mix.

The quantities I list here are approximate. You may add more of one or two ingredients if desired, or leave out something altogether.You can kick up the flavor a notch by adding a bit more margarine, seasoned salt & Worcestershire Sauce, and if you like it, maybe add some cayenne, but be careful with that!


★★★★★ 2 votes

20 Min
25 Min


  • 1/2 c
    butter or margarine, melted
  • 2 1/2 tsp
    seasoned salt
  • 3 Tbsp
    worcestershire sauce
  • 1 1/2 tsp
    garlic powder
  • 3 c
    chex cereal (use rice, wheat & corn chex or only one kind)
  • 1 1/2 c
    mixed salted nuts
  • 1 c
    mini pretzels or pretzel sticks
  • 1 1/4 c
    goldfish crackers or oyster crackers
  • 1 1/2 c
    shoestring potatoes
  • 1 c
    cheerios (the original kind)
  • ·
    optional: a few sprinkles of cayenne pepper added to the butter mixture (go easy!! not too much!)



  1. Preheat oven to 250 degees. You will need a VERY LARGE bowl or tub to mix this in. In a microwave-safe bowl, combine butter or margarine, seasoned salt, garlic powder & Worcestershire Sauce. Heat to melt butter and blend together the flavors. (At this point, you may add cayenne pepper if desired, but BE CAREFUL!! A little bit goes a long way... Maybe no more than 1 1/2 tsp) I don't recommend cayenne if kids are eating this. They will get it on their fingers and then in their eyes. Safety first!!!
  2. In a VERY large bowl or tub, combine all of the dry ingredients together and blend well using your hands. It works better this way. Now dribble gently the butter mixture onto the dry mixture and using a slotted spoon, keep stirring it until evenly coated. Use all of the butter mixture.
  3. Using 2 very large cookie sheets (may need 3), spray them with nonstick spray. Spread the mixture evenly on the cookie sheets and bake on low heat (250 degrees) for 25 minutes, stirring twice during baking. Remove from oven, cool in the pans about 10 minutes, then store the mixture in Gallon sized (or larger if you can get them) freezer bags. I promise you...it won't last very long. It's that good!

Printable Recipe Card


Course/Dish: Other Snacks
Main Ingredient: Nuts
Regional Style: Southern
Other Tags: Quick & Easy, For Kids

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