Easy Cheesy Brown Butter Chex Mix

This is the snack that makes people follow you into the kitchen like you’re a one-person food truck. It’s the classic salty, crunchy Chex mix—but we’re browning the butter until it smells like toasted hazelnuts and tossing everything with real-deal cheesy magic so it clings to every nook and cranny. It’s wildly addictive, dangerously easy, and just different enough to make you feel like the hero of game day, movie night, car rides, or frankly… Tuesdays.

My husband calls this “the orange stuff” and I have caught him sneaking it hot off the pan like a raccoon at 10 p.m. The kids pick out the cheesy pretzels (little thieves), and I’m over here shaking the pan like a maraca to get the last cheesy crumbs. We’ve started making a double batch “for gifts,” which is code for keeping one entire pan for ourselves. It’s tradition now—the bowl gets set out and somehow half of it vanishes before kickoff.

How to Make It

Think: one giant bowl, one browned butter situation, two sheet pans. You’ll make a savory butter sauce, toss it with all the crunchy bits, bake low and slow so everything dries out and gets crisp, then hit it with cheese while it’s warm so it sticks like a dream.

For about 12 cups (serves 10-ish snackers): In your biggest bowl, combine 3 cups Rice Chex, 3 cups Corn Chex, 2 cups Wheat Chex, 2 cups mini pretzels, 1.5 cups cheese crackers (Cheez-Its or Goldfish), and 1.5 cups roasted salted peanuts or cashews.

Meanwhile, melt 10 tablespoons unsalted butter in a saucepan and keep cooking until it foams and the milk solids turn golden and smell nutty—5 to 7 minutes. Take it off heat and whisk in 2 tablespoons Worcestershire, 1 teaspoon soy sauce (optional but tasty), 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne (optional), 1 to 1.5 teaspoons kosher salt (start low if your nuts are salty), and a pinch of MSG if you’re about that life.

Pour that brown butter goodness over the bowl and toss gently until everything’s glossy. Spread onto two parchment-lined sheet pans. Bake at 250°F for about 55 to 65 minutes, stirring and rotating pans every 15 minutes. When it’s crisp and dry to the touch, pull it out. While still warm, sprinkle on 1/4 cup cheddar cheese powder (popcorn seasoning) OR 1/2 cup very finely grated Parmesan and toss until it grabs onto everything. Cool completely before hiding from your family. Prep: 10 min. Cook: 1 hour. Cool: 15 min.

✔Ingredient Notes

– Brown butter: Keep the heat medium and watch for golden milk solids and that nutty smell. If it goes black, start over—burnt butter = bitter mix.
– Worcestershire + soy: Worcestershire is classic. A splash of soy adds umami depth. Skip soy if you want gluten-free or use tamari.
– Cheddar powder or Parmesan: Cheddar powder makes that neon-orange, finger-staining situation (we love her). Parmesan is a little classier and saltier—microplane it super fine so it sticks.
– Chex + friends: Use any combo! If you hate Wheat Chex, double up on rice/corn. Pretzels and cheese crackers bring serious crunch.
– Seasoning salt: If your nuts are salted, go lighter on added salt. Morton vs. Diamond Crystal measure differently—Morton is saltier.
– MSG: Optional, but it makes everything taste “more.” Don’t @ me until you try it.

✔Recipe Steps

1. Preheat oven to 250°F and line two sheet pans with parchment.
2. Mix cereals, pretzels, cheese crackers, and nuts in a giant bowl.
3. Brown the butter until golden and nutty; remove from heat.
4. Whisk in Worcestershire, soy (optional), garlic, onion, paprika, cayenne, salt, and MSG.
5. Pour over the mix and toss gently until evenly coated; spread onto pans.
6. Bake 55–65 minutes, stirring every 15; toss with cheese powder or Parmesan while warm, then cool fully.

What to Serve It With

– Game day spreads with chili, buffalo chicken dip, and cold beer.
– Tomato soup or a big salad night—this counts as croutons, sorry not sorry.
– Road trips, tailgates, lunchboxes. It’s basically edible confetti.
– Movie night with sparkling water or cider and a bar of dark chocolate to chase it.

✔Tips & Mistakes

– Don’t rush the brown butter. Golden, not black. If it smells burnt, it tastes burnt.
– Use two pans so it dries out properly. Crowded pans = soggy mix.
– Stir gently every 15 minutes so the bottom doesn’t over-toast.
– Add cheese while warm, not blazing hot, so it sticks without melting into clumps.
– Salt carefully if your nuts/pretzels are already salty; you can always add more after.
– Let it cool completely before storing. Trapped steam equals sadness.

✔Storage Tips

Airtight container at room temp = peak crunch for 1 week (honestly, if it lasts that long). For long-term planning, freeze up to 2 months and re-crisp at 300°F for 5–8 minutes. Eating it cold straight from the container for breakfast? Absolutely acceptable. Zero judgment. Coffee pairs weirdly well.

✔Variations and Substitutions

– Spicy: Add 1 teaspoon chipotle powder or a few shakes of hot sauce to the butter.
– Ranchy: Whisk 1 tablespoon dry ranch seasoning into the warm butter (watch the salt).
– Sweet-heat: Drizzle 1 tablespoon honey into the butter and go lighter on salt; cayenne stays.
– Gluten-free: Use rice/corn Chex, GF pretzels, nuts, and swap tamari for soy. Skip Wheat Chex.
– Nut-free: Extra pretzels and sunflower or pumpkin seeds for crunch.
– Cheddar vs. Parm: Cheddar powder for neon snack nostalgia; Parmesan for salty, savory sophistication. Nutritional yeast works in a pinch for a cheesy vibe.

Frequently Asked Questions

Easy Cheesy Brown Butter Chex Mix

This ultra-crispy Chex mix gets a gourmet upgrade with nutty brown butter, Worcestershire, and a shower of cheddar cheese powder for bold, cheesy flavor. Perfect for parties, game day, or gifting.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 13

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 3 cup Rice Chex cereal
• ▢ 3 cup Corn Chex cereal
• ▢ 2 cup Wheat Chex cereal
• ▢ 2 cup Mini pretzels
• ▢ 2 cup Cheese crackers such as Cheez-It
• ▢ 1 cup Mixed nuts roasted and salted
• ▢ 0.75 cup Unsalted butter for browning
• ▢ 3 tablespoon Worcestershire sauce
• ▢ 1 tablespoon Brown sugar
• ▢ 2 teaspoon Seasoned salt
• ▢ 1 teaspoon Garlic powder
• ▢ 1 teaspoon Onion powder
• ▢ 0.25 teaspoon Cayenne pepper optional, to taste
• ▢ 0.25 cup Cheddar cheese powder
• ▢ 1 teaspoon Dried parsley optional

Instructions

Preparation Steps

• Preheat oven to 250°F. Line a large rimmed baking sheet or use a large roasting pan.
• In a very large bowl or roasting pan, combine Rice Chex, Corn Chex, Wheat Chex, pretzels, cheese crackers, and mixed nuts.
• Brown the butter: Add butter to a medium saucepan over medium heat. Cook, stirring, until it foams, then the milk solids turn deep golden and smell nutty, 4 to 6 minutes. Remove from heat.
• While the butter is hot, whisk in Worcestershire sauce, brown sugar, seasoned salt, garlic powder, onion powder, and cayenne.
• Drizzle the brown butter seasoning evenly over the cereal mixture, tossing constantly to coat every piece.
• Spread the mix in an even layer. Bake for 60 minutes, stirring every 15 minutes for even toasting.
• Immediately after removing from the oven, sprinkle cheddar cheese powder over the hot mix and toss until evenly coated. Add dried parsley if using.
• Cool completely on the pan until crisp. Transfer to an airtight container.
• Serve or store at room temperature for up to 1 week.

Notes

For extra cheesiness, add another 0.25 cup cheese powder, but season salt more lightly to avoid over-salting. If sensitive to heat, skip the cayenne. This mix also works well with bagel chips or more nuts—keep total dry volume around 12 to 14 cups for best coating.