This savory baked Chex mix is salty, sweet and cheesy with a subtle note of fresh rosemary. It's downright addicting and the perfect snack or appetizer for cocktail parties, game days, road trips and holidays!
This recipe gives a classic Chex mix recipe a sophisticated spin with Parmesan cheese and sweet rosemary candied nuts. It's crunchy, delicious and balanced with flavors that will keep you coming back for more and more.
Why You'll Love This Recipe
- Addicting balance of salty, slightly sweet and savory. Crunchy. Toasty. Buttery. Did we mention Parmesan? This snack mix keeps you hankering for more.
- Loved by all. Baked Chex mix is a crowd pleaser that keeps everybody snacking!
- Perfect for any occasion! Seriously! This recipe is gorgeous next to a fancy charcuterie board, it holds its' own next to Super Bowl snacks, it's lovely among holiday grazing tables and pairs perfectly with on-the-go adventures and cozy couch-bound movie nights.
- Easily adaptable. You like it spicy? We can do that. Gluten free? Done. No nuts? No problem. This choose-your-own-adventure snack is easy to modify to your own tastes and preferences.
- Easy Peasy! If you have a couple hours and an oven you can make savory snack mix!
Here's what we love to use in our Chex mix. Lots of suitable substitution ideas below!
Key Ingredients & Substitutions
- Chex Cereal - We like to use a mixture of rice Chex, corn Chex and wheat Chex for a variety of crunchiness and grain flavors. You can use any combination you like (omit wheat Chex for a gluten-free snack). You can also use other savory grain cereals like plain Cheerios or Crispix.
- Pretzels - We opted for mini twists but any type of pretzel will do. Snyder's makes a good gluten-free pretzel.
- Bagel Chips - The satisfying crunch of a bagel chip is my favorite part! You can use the rye chips, garlic bagel chips or even pita chips. If they are very big, I like to break them up a bit.
- Parmesan Cheese - I love the savory, salty, cheesy addition of Parmesan to this snack mix recipe. It is so yummy and really adds great cheesy flavor. Any sharp aged cheese will work. Try it with Asiago, Romano or even nutritional yeast!
- Butter - Unlike pre-packaged Chex mix, this homemade Chex mix is loaded with buttery flavor and baked until crisp and delicious.
- Nuts - The rosemary candied nuts in this recipe are SO good! They really give this all American classic a sophisticated touch. You can use any nuts that you like but I highly recommend almonds, for their superb crunch and pecans for their flavor-catching ridges.
- These candied nuts are made with egg white, sugar, salt, pepper, rosemary and an optional pinch of cayenne pepper.
- Seasoning & Spices - Worcestershire sauce, garlic powder, onion powder, seasoned salt and black pepper give this recipe a classic flavor. A dash of cayenne is optional, for a little spice and a touch of rosemary with the nuts adds a subtle hint of fresh herb flavor.
Other Mix-In Ideas
Tons of savory snacks taste delicious in homemade Chex mix! Try these if you want to switch it up:
- cheese crackers
- oyster crackers
- pumpkin seeds
- dried cherries or cranberries (add after baking)
How To Make This Recipe
If using pre-purchased candied nuts, skip this section. If using our Rosemary Candied Nuts recipe, this recipe calls for a half batch. (However, we'd still make a full batch and save the extra nuts for salads and cheese boards.)
See the full rosemary candied nuts recipe post for a full batch and more serving ideas.
For the Rosemary Candied Nuts:
Start by making the rosemary flavored salt:
1. In a coffee or spice grinder, combine kosher salt and fresh rosemary leaves. Grind to a fine powder.
2. In a small mixing bowl combine rosemary salt, sugar, black pepper, and cayenne (if using). Use your fingers to rub the moist rosemary salt into the other ingredients until well distributed. Set aside.
3. In a medium mixing bowl, whisk an egg white until it is frothy. Toss nuts in the egg white mixture and stir until completely coated.
Pro Tip: Half Batch of Candied Nuts - If making a half batch of these nuts (as listed in this Chex recipe), you will likely need about one half egg white to finely coat the nuts. If the nuts are swimming in excess egg white, transfer them to a fine mesh strainer to drain off any excess moisture.
4. Add the seasoned rosemary sugar mixture and toss to coat the nuts completely. Transfer the nuts onto a baking sheet prepared with non-stick spray. Arrange the nuts in a single layer.
5. Bake for ten minutes and remove from the oven to stir. Be careful, the nuts will be hot and sticky! Return to the oven to finish toasting for an additional 10 - 15 minutes or until golden and aromatic. Allow the nuts to cool completely. Once cooled, toss and break apart the nuts, as necessary. Set aside.
For the Savory Parmesan Chex:
1. In a very large bowl or deep roasting pan, combine your Chex cereal(s), pretzels and bagel chips.
2. In microwave safe dish, melt the butter. Stir in Worcestershire sauce and whisk to combine. Pour half of the butter mixture over the Chex mixture and toss several times until evenly coated. Repeat with the remaining butter mixture until evenly coated.
3. Next add the dry seasoning and toss well until evenly coated.
4. Spread mixture over two half sheet pans in an even layer. Bake at 250° Fahrenheit for 60 - 75 minutes while stirring the mixture and rotating the pans from top to bottom every 15 - 20 minutes. Bake just until mixture is golden, toasty and aromatic. (The hot Chex may still have a bit of a chewy texture, but the mixture will become crunchy as it cools.)
5. Generously grate Parmesan over the hot snack mix when it is fresh from the oven. Toss to coat. Transfer mixture to paper towels and allow to cool completely to room temperature.
6. Once fully cooled, combine the Parmesan baked Chex with rosemary candied nuts. Enjoy by the handful!
Saving & Storing
Savory Parmesan Chex mix can be stored in an airtight container in a cool, dark place at room-temperature for up to 5 - 7 days. If storing in a bag, be sure to squeeze out as much air as possible.
Don't worry, unlike other cheese, Parmesan is an aged cheese that is shelf stable at room-temperature. Once it is grated, the shelf-life shortens to about one week (assuming it is in a cool, dry, airtight environment). Of course, if it smells sour or unpleasant, please discard!
If desired, this recipe can be refrigerated (but may increase chances of becoming soggy if not properly sealed). Chex Mix can also be tightly sealed and frozen for up to 3 months.
Frequently Asked Questions
Chex cereal comes in different types and flavors. The most common types of Chex are Rice Chex and Corn Chex which are both gluten free. Wheat Chex are also popular but they do contain gluten. Wheat Chex are smaller, darker and crunchier with a distinct bran flavor.
For this recipe, I like to use a combination of unsweetened, unflavored Rice Chex, Corn Chex and Wheat Chex.
Oh no! Soggy snack mix is such a bummer! Be sure not to add any additional liquids to this recipe. Also, please let the mixture cool completely before storing.
If becoming stale or soggy after a couple of days of storing you can rebake this mix to revive it. Simple preheat your oven to 250° Fahrenheit and spread the mix thinly on 1 - 2 baking sheets. Bake for 10 - 20 minutes, stirring once or twice, until the mixture is dry and crispy.
Yes! This Chex mix recipe is the perfect way to re-crisp and save your stale cereals, pretzels and salty snacks!
No. I mean...yes? Technically yes, you can - I know that's how they suggest you do it on the box. But please don't. I promise all the toasty golden deliciousness is worth an hour of baking time. It's really much better when baked.
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Savory Parmesan Baked Chex Mix with Rosemary Candied Nuts
- 1 Spice or Coffee Grinder
Rosemary Candied Nuts
- 2 ¼ Cups raw mixed nuts we used pistachios, pecans, peanuts, almonds and macadamia nuts
- ½ Tablespoon fine kosher salt*
- 1 ½ Tablespoon fresh rosemary (1 ½ grams fresh rosemary OR ½ teaspoon ground rosemary powder
- 4 ½ Tablespoons granulated sugar
- ¾ teaspoon Freshly-ground black pepper
- 1 pinch cayenne pepper optional
- ½ large egg white See Note: a.
Savory Parmesan Chex Mix
- 3 Cups Corn Chex cereal
- 3 Cups Wheat Chex cereal
- 3 Cups Rice Chex cereal
- 3 Cups rye bagel chips
- 3 Cups pretzels
- ¾ Cup unsalted butter
- 4 Tablespoons Worcestershire sauce
- 1 ½ teaspoons seasoned salt such as Lawry's
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 ounces Parmesan cheese
Rosemary Candied Nuts
- Arrange a rack in the center of the oven. Preheat the oven to 325° Fahrenheit (110° celsius).
- In a spice or coffee grinder, combine salt and fresh rosemary leaves. Grind until the rosemary is finely distributed throughout the salt. (If using dried rosemary powder, Skip to step 3.)
- In a small bowl, combine rosemary salt, sugar, black pepper and cayenne, if using. Rub the rosemary salt into the mixture until evenly distributed. Set aside.
- In a large mixing bowl, vigorously whisk the egg white until frothy. Add the nuts and toss until evenly coated in egg white. (See Note: a.) Add the sugar and seasoning mixture and toss again until evenly coated.
- Prepare a half sheet pan with non-stick cooking spray. Arrange the coated nuts on the sheet pan in a single layer.Bake for 10 minutes. Carefully stir the nuts, rotate the pan in the oven and continue baking for 10 - 15 minutes or until the nuts are toasted and aromatic.
- Allow the nuts to cool completely while you prepare the Savory Parmesan Chex Mix. Once cooled, use your hand to break up clumps of nuts that have stuck together.
Savory Parmesan Chex Mix
- Arrange two oven racks in the center third of the oven. Lower the oven temperature to 250° Fahrenheit (140° celsius).
- In a very large bowl (or deep roasting pan) combine all Chex cereals, rye bagel chips and pretzels. Toss to combine.
- Melt the butter in a microwave or on the stovetop. Add Worcestershire sauce and whisk to combine. Pour half of the melted butter mixture over the snack mix and toss until evenly coated. Repeat with the remaining butter mixture.
- Add the seasoned salt, garlic powder and onion powder and toss until evenly coated. Transfer the mixture to two half sheet pans and spread in an even layer.
- Bake the mixture for 60 - 75 minutes while stirring the mixture and rotating the pans from top to bottom every 15 - 20 minutes. Once golden and crispy, remove from the oven and immediately grate Parmesan cheese over the hot snack mix. Toss to combine.
- Transfer the Parmesan Chex mix to paper towels and allow to cool completely to room temperature. Once cooled, combine with the cooled rosemary candied nuts. Enjoy by the handful!
* A Note About Salt
Unless otherwise noted, all recipes on The Sage Apron are developed using Diamond Crystal Kosher salt. It is a great all-purpose salt for cooking and baking. If using table salt, reduce quantities by about half.