Smoked Chex Mix

How to Make Smoked Chex Mix

1. 1

   Step 1: Prep smoker and mix dry ingredients

   Preheat your smoker to 225°F (107°C) using a mild fruitwood or a light hickory for a balanced smoke. In a very large bowl combine Rice Chex, Corn Chex, pretzels, and mixed nuts, tossing gently to blend evenly.

   For this step

   • 3 cupsRice Chex cereal
   • 3 cupsCorn Chex cereal
   • 2 cupsSmall salted pretzels
   • 1 1/2 cupsMixed nuts (unsalted or lightly salted)
   
2. 2

   Step 2: Make the seasoned butter glaze

   Melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Whisk in Worcestershire sauce and the seasoning mix until fully incorporated and aromatic, then remove from heat.

   For this step

   • 6 tbspUnsalted butter
   • 2 tbspWorcestershire sauce
   • 3 1/2 tspSeasoning mix (seasoned salt, smoked paprika, garlic powder, pinch cayenne)
   
3. 3

   Step 3: Coat the snack mix

   Pour the warm seasoned butter evenly over the dry ingredients and use a spatula to fold and toss until everything is lightly coated. Transfer the coated mixture to a large rimmed sheet pan lined with foil, spreading it into an even single layer.
   
4. 4

   Step 4: Smoke, adding cheese crackers at the end

   Place the pan uncovered in the preheated smoker and smoke for 60 minutes, stirring and redistributing the mix every 15 minutes to ensure even smoke and coating. Add the bite-size cheese crackers during the final 15 minutes of smoking to prevent over-staining and sogginess, then stir once more before removing.

   For this step

   • 2 cupsBite-size cheese crackers
   
5. 5

   Step 5: Optional crisp and cool

   For extra crunch, transfer the smoked mix to a 250°F (120°C) oven for 8–10 minutes, then remove and let cool on the sheet pan; the mix will crisp as it cools. Break up any clumps and give it a final toss to distribute pieces evenly.
   
6. 6

   Step 6: Store and serve

   Once completely cool, transfer the smoked Chex Mix to airtight containers or resealable bags; it will keep for up to 1–2 weeks at room temperature. Serve in bowls for parties or pack in snack bags for tailgates and road trips.
   

1. Preheat your smoker to 225°F (107°C) using a mild fruitwood or a light hickory for a balanced smoke. In a very large bowl combine Rice Chex, Corn Chex, pretzels, and mixed nuts, tossing gently to blend evenly.
2. Melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Whisk in Worcestershire sauce and the seasoning mix until fully incorporated and aromatic, then remove from heat.
3. Pour the warm seasoned butter evenly over the dry ingredients and use a spatula to fold and toss until everything is lightly coated. Transfer the coated mixture to a large rimmed sheet pan lined with foil, spreading it into an even single layer.
4. Place the pan uncovered in the preheated smoker and smoke for 60 minutes, stirring and redistributing the mix every 15 minutes to ensure even smoke and coating. Add the bite-size cheese crackers during the final 15 minutes of smoking to prevent over-staining and sogginess, then stir once more before removing.
5. For extra crunch, transfer the smoked mix to a 250°F (120°C) oven for 8–10 minutes, then remove and let cool on the sheet pan; the mix will crisp as it cools. Break up any clumps and give it a final toss to distribute pieces evenly.
6. Once completely cool, transfer the smoked Chex Mix to airtight containers or resealable bags; it will keep for up to 1–2 weeks at room temperature. Serve in bowls for parties or pack in snack bags for tailgates and road trips.