Sure, you could go to the store and buy pre-mixed Chex mix, OR you could make your own customizable version! The base for this recipe comes from Betty Thorp. I’ve included her original recipe further below one of my own. Feel free to make any substitutions to suit dietary restrictions or flavor profiles — maybe swap in gluten-free cereals, and/or add some hot sauce or other seasoning. Make it your own!

4 c. wheat chex
3 c. corn chex
3 c. rice chex
2 c. cheerios
4 c. thin pretzels
1 c. cashews
1 c. pecans
1 c. peanuts
1/2 c. butter (1 stick)
2 tsp. garlic salt
1 1/2 tbsp. Worcestershire sauce

Betty’s version:
3 c. Kix
2 c. cheerios
2 c. corn chex
2 c. rice chex
4 c. thin pretzels
Bag of nuts (she didn’t specify how much)
1/2 c. butter
1/2 tsp. garlic salt
1/2 tsp celery salt (she notes she knows she uses more of this)
1 tsp. Worcestershire sauce

Melt the butter and seasonings together in a large roasting pan, then add the cereal and nuts. Bake at 225F for 45 minutes, stirring occasionally.