Grandma’s Chex Mix Recipe

An Old-Fashioned Christmas Tradition

I do not remember a single Christmas from my childhood where my Grandma’s Chex Mix was not a part of it. It is one of those recipes that is made every year by someone in the family at the start of the holiday and eaten all month of December. It is a necessary to eat Grandma’s Chex Mix recipe with a cold pop (Pepsi as a kid and Diet Coke as an adult) while watching Christmas movies all December long. It’s a Christmas Tradition.

This recipe is so old. In fact, I could not find my copy of it since we moved. Luckily, my sister sent the typed-out version of Grandma’s Chex Mix recipe that was a screen shot from a very old cookbook. Check out the font! What a treasure to have this.

When we were growing up, we had a sun porch that was not heated. Winters in Pennsylvania tend to be pretty cold, and my mom would store Chex Mix in festive tins that were kept in the porch. There is just something about eating this recipe cold. Weird right? But totally delicious!

A Couple of Tips for Grandma’s Chex Mix Recipe

Here are a few tips when making this recipe. First, always bake it in the oven. It tastes way better than a crock pot or microwave version. I promise, it does not take a ton of extra effort.

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Second, get a piece of paper and write out the numbers 1-8. Each time you get done stirring the Chex Mix cross off a number. That way you stay on track with stirring and you don’t forget around. My Mom gave us this tip years ago and it’s been a life saver more than once!

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Finally, this recipe makes a ton and I mean A TON! It is a perfect treat to put in bags or tins and give to neighbors and friends!

How To Make Grandma’s Chex Mix Recipe

The recipe calls for Wheat Chex. No thank you. I have not used Wheat Chex in this recipe in years. Sorry Gram! I always substitute this for Corn Chex, because my family loves it.

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You also need oil, season salt, garlic salt, and Worcestershire sauce.

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Mix everything together in a giant roasting pan, metal oven safe bowl, or these handy aluminum roasting pans from Wal-Mart. They work perfectly.

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Bake at 225 degrees for 2 hours stirring every 15 minutes. I use a spatula to stir, and it works well. Make sure you get down to the bottom of the pan, so that the mix does not burn. Also, don’t forget your paper with 1-8 on it!

You will end up with a lot of Chex Mix. You can gift it to friends, neighbors, or co-workers. I like to package it in little bags or tins with a bow. They’re perfect!

It can store in an airtight container for up to 2-3 weeks.