Original Chex Mix - sometimes known as Nuts & Bolts - has been around for three-quarters of a century now. Generations have enjoyed this boldly spiced, smokey, crunchy combination of cereals, pretzels, nuts, and savory deliciousness. Look no farther: this vintage, original Chex Mix recipe is just what you're craving.
Long before you could buy Chex Mix mix at the grocery store, there was the original homemade party mix - spicy, smokey, habit-forming Nuts & Bolts. This vintage Nuts & Bolts recipe - the real original Chex mix recipe - dates back to the 1950s, when it first began appearing on Chex cereal boxes.
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What's the Story on this Recipe?
Chex mix steadily rose in popularity in the 1960s, as people began sitting - and snacking - around the television. By the time I was a child, it was a holiday tradition in many homes, including ours. My mother's best friend Mrs Houston would make a giant batch of Nuts & Bolts and give our family a big bag every year.
The only problem with Mrs. Houston's homemade Chex mix was, no matter how big the bag was she gave us, there was never enough. I could have crunched through handful after handful of that savory, delicious mix for breakfast, lunch, and late night snack and still not have had enough.
Years later, when I preparing for my first Christmas in my own apartment, I decided I needed to make some Original Chex Mix to welcome the holiday season. So, being young and hopeful, I went to the grocery store and bought one of those little Chex Mix seasoning packets.
All I can say is, the premixed seasoning didn't even compare. So much disappointment.
Luckily, Mrs Houston was still living at the time, so I asked her for her Nuts & Bolts recipe. I wrote it down on a little recipe card, and have since then guarded the card like Charlie's golden ticket, taking it out each November to make the annual batch of our favorite old-fashioned party mix.
Original Chex Mix Ingredients
This is one of those rare occasions when I recommend using specific product brands. (Oops! I forgot the Cheerios in the picture!) You can use alternative brands (and I have); but the results don't always measure up. For this recipe, I recommend going with the tried-and-true.
- Nuts: Traditionally, peanuts are used in Chex party mix, but we usually add cashews instead.
- Liquid Smoke: Do not leave the Liquid Smoke out!
- Liquid Smoke lasts practically forever, so even if you never use it for anything else, you can keep it in the back of your seasoning shelf and pull it out every year just to make Nuts & Bolts.
- Cereals: The cereal choices in this recipe are the standards listed in this heirloom recipe; however, you can mix it up as much as you want! We use:
- Corn Chex
- Rice Chex
- Wheat Chex
- Cheerios (Plain, original Cheerios)
- Pretzels: Thin stick-style pretzels work best.
- Butter: Use real, salted butter. Do not use margarine.
- Olive oil: Use light flavored EVOO, or canola oil.
- Worcestershire sauce
- Tabasco sauce
- Lawry's Seasoned Salt
How to Make this Chex Party Mix Recipe
Prepare Snack Mix
In a large paper grocery bag, mix cereals, pretzels and nuts together and set aside.
In a saucepan over medium heat, melt butter and oil together, and then blend in Worcestershire Sauce, Liquid Smoke, and hot sauce.
Slowly pour over the butter mixture over the dry mix in the bag, shaking as you do to cover everything. Sprinkle seasoned salt over everything, shut the top of the bag, and shake the heck out of it.
Oven-bake Party Mix
Original Chex Mix recipe is oven baked, low and slow.
Take out the extra rack in your oven if you have one, and put the remaining rack on the bottom or next to the bottom level. Preheat oven to 225°F | 110°C.
Roaster Pan Method
Pour the mixture into a large (turkey) roaster pan. (It will barely fit.) Place mixture in roaster pan into oven. Bake for 45 minutes.
Using oven mitts, carefully pour mixture into the large paper bag and shake a couple of times. Return mixture to roaster pan and return to oven.
Repeat 4 times, for a total baking time of 3 hours.
Paper Bag Method
Use this method if you don't have a pan big enough.
Roll the top of the bag down and place the whole thing on a large cookie sheet.
Place the bag on the cookie sheet into the preheated oven. Make sure that the top of the bag is at least a five inches away from the top oven element. Bake for three hours, shaking the bag every 30 minutes.
To make things easier when using the paper bag method, we prepare two bags - one full and one empty. Every half hour, we take the hot mixture out of the oven on the cookie sheet, pour it from the full bag to the empty one on the counter, and then put the (new) full one back in the oven. Doing it this way, the mix at the very bottom gets stirred, and we never have a clump of mix that doesn't get stirred.
If you do a half-batch, you can easily make it in a large roasting pan.
This Chex mix recipe makes a boatload and then some, so feel free to pare it down. (However, if you make the whole batch, you'll have plenty to give away as gifts. Maybe.)
Substitutions
Substitute equal amounts of any cereals you like. Keep in mind that sweetened cereals will change the sweet-savory balance.
Variations
Since the original Chex Mix recipe was first published back in the 1950s, countless sweet and savory variations of the recipe have been created. Some of our favorites include:
- Puppy Chow / Muddy Buddies: Chocolate, peanut butter, and powdered sugar Chex mix.
- Reindeer Chow / Christmas Muddy Buddies: Basically Puppy Chow with red and green M&Ms.
- Churro Chex Mix: This recipe essentially turns Chex into Cinnamon Toast Crunch.
- Cheesy Ranch Chex Mix
- Maple Pumpkin Spice Chex Mix
- Gluten-free Chex Mix
Storage
Chex mix tastes best after a day, and up to a week after it is made. Stored in an airtight container, it will last up to a month.
Chex mix also freezes well. Stored in a freezer container or resealable bag, it will last 3 months or more.
Equipment
A large roasting pan is a game-changer when it comes to making mountains of Chex Mix. You can use a large disposable aluminum pan, like grocery stores sell around Thanksgiving; but we prefer to use a large, high-sided 17x13 roasting pan. (One batch of this Chex mix recipe barely fits in it!)
Top Tip
Fill quart jars with Chex party mix, tie a colorful bow around the lid, and Boom! You've got a fun, festive holiday gift for friends and neighbors!
FAQ
Liquid smoke is made from condensed smoke vapor. Hardwood chips and sawdust are burned at high temperatures, and the smoke particles are collected in condensers. The resulting liquid is concentrated down even farther for a strong smoke flavor.
More Holiday Recipes
Nuts & Bolts (Original Chex Party Mix)
Equipment
- Large Roasting Pan
Ingredients
- 1 - 14 ounce box Wheat Chex
- 1 - 12 ounce box Corn Chex
- 1 - 12 ounce box Rice Chex
- 1 -12 ounce box Cheerios about 12 cups
- 1 bag thin pretzels – the stick kind about a pound
- 2 cups nuts (your choice: peanuts, cashews, etc.)
- 1 ½ cups butter
- ½ cup light olive oil
- ½ cup Worcestershire Sauce
- 2 Tablespoons Liquid Smoke
- 2 teaspoons Tabasco sauce
- 1 ½ teaspoons Lawry’s Seasoned Salt
Instructions
- Take out the extra rack in your oven if you have one, and put the remaining rack on the bottom or next to the bottom level. Preheat oven to 225°F | 110°C.
- In a large paper grocery bag, mix cereals, pretzels and nuts together and set aside.
- In a saucepan over medium heat, melt butter and oil together, and then blend in Worcestershire Sauce, Liquid Smoke, and hot sauce. Slowly pour over mixture in the bag, shaking as you do to cover everything. Sprinkle seasoned salt over everything, shut the top of the bag, and shake the heck out of it.
Roaster Pan Method:
- Pour the mixture into a large (turkey) roaster pan. (It will barely fit.)
- Place mixture in roaster pan into oven. Bake for 45 minutes.
- Using oven mitts, carefully pour mixture into the large paper bag and shake a couple of times. Return mixture to roaster pan and return to oven.
- Repeat 4 times, for a total baking time of 3 hours.
Paper Bag Method: (If you don't have a pan big enough.)
- Roll the top of the bag down and place the whole thing on a large cookie sheet.
- Place the bag on the cookie sheet into the preheated oven. Make sure that the top of the bag is at least a few inches away from the top oven element.
- Bake for three hours, shaking the bag every 30 minutes.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Susan C. Hunt says
Renee, so happy to find the recipe for the original nuts & bolts! Question: how do you cool it? I remember laying it out on brown paper!? Please reply soon if possible—I have two hours to bake!!Thx
Renée B. says
I usually just cool it in the roasting pan, and toss it a few times.Now that ou mention it though, I do remember seeing it out cooling on brown paper as a kid.
mary J says
does it matter if the liquid smoke is mesquite or hickory. Which did you use.
Mary J
Renée B. says
We always use hickory.
Mary Catherine says
I have a half-sized batch in my oven right now and it smells just like the recipe my grandmother used to make. She also called it "nuts and bolts." I bought a very large, deep, disposable aluminum pan to make mine in since I didn't think I needed the roasting pan for a half batch. It holds everything nicely and leaves plenty of room to stir well every 30 minutes or so. I'm looking forward to tasting it soon because I can tell it will be delicious by the heavenly aroma!
Renée B. says
That heavenly smell is what brings back the memories for me, too! 💗
Lydia C. Pierson says
Renee, you are the first person that I have come across using both Liquid Smoke and Tabasco sauce in your recipe. I made it last week and loved it, again. I hadn't made it in several years; but I remember the LS and TS because that's the only time I use it. I'm trying to fix my recipe to a timeline when I first got mine. How old was Mrs. Houston and when did she give the recipe to you. I have used this since before 1991. I am 76 right now. Thank you for your help!
Renée says
I remember Mrs Houston making Nuts & Bolts for us back in the late 1960’s to early ‘70’s She was probably in her mid-forties at the time.
Jeffrey Beck says
I can remember my mom making this recipe 50 years ago when I was 10. She never wrote it down, so finding it here was a blessing. It was always her "gift" to friends in the neighborhood and co-workers of my dad. Thank you.
Renée says
I imagine you will have the same experience I do as it bakes in the oven: just smelling this stuff brings back long-gone memories of holidays past. I'm so happy you found your way here!
Anita says
This looks like the best thing ever. And it's great that it makes a boat load, because this is so good. 🙂 And now that I know about liquid smoke, it seems like I need to use this stuff more often.
Renée ♥ says
I don't use liquid smoke often, but when I do... ?
Andrea Metlika says
I've never heard it called Nuts & Bolts but it is delicious! Can snack on this all the time. Your mouse is adorable!
Renée ♥ says
Thank you - it's pretty addicting! As for our mouse, he's a cutie alright!
Renée ♥ says
Texas Trash maybe? Recipes I've seen for that mix are pretty close, but I love the rich, smoky spiciness Nuts & Bolts has - the flavors are so much deeper.
Valerie Rath says
My mom used to make something similar but she called it "Trash" (I think). That was so long ago.
Noelle says
Love making chex mix for the holiday season! Thanks for the great idea
Renée ♥ says
It's a necessity at our house!
Mandy @ South Your Mouth says
Your little mousie in the pics is THE BEST thing about my week so far!
Renée ♥ says
So glad he made you happy today!
Ginger R says
I remember this from my youth. My great aunt introduced me to it, she baked it in a large Nesco turkey roaster. and it was called Texas Trash. it did not have liquid smoke but it did have a generous helping of chili powder. I wish i had her original recipe but alas it has been lost.
Erin @ Platings and Pairings says
This sounds amazing! I definitely love a good amount of worcestershire sauce in my chex mix - Love keeping hand me down recipes alive!
KRAYL FUNCH says
WHAT!!!? That mouse is the cutest thing I have ever seen!!!
Marlynn | UrbanBlissLife says
I didn't grow up with Chex Mix so I never understood the appeal until I got older, but I always saw it in all of the party planning articles I'd peruse. It's so tasty, and I love that you used cashews instead of peanuts in your recipe! What a great gift to package up and give during the holidays, too.
Mamapotamus says
My mother in law makes this and I just love it!
Renée ♥ says
I'm finding that a lot of Moms made this before ready-made Chex mixes hit the scene. I think it's time to revive the tradition!
Kimberly {Stuffed Suitcase} says
Looks so yummy!! Pinned this one!
Renée ♥ says
Thank you for the pin!
Kimberly H. Smith says
My mother used to make something just like this when I was a kid! Ha. She called it Trash. We were just talking about it the other day. I'm not sure of everything she used to make it, but I don't think it was much different from yours. Takes me back. AHHH. Visiting from SITS!
Laura Townshend says
I've never seen Chex mix made in a paper bag...interesting! Chex mix is one of my all-time fav recipes. My mom (and every other mother in my hometown) made Chex mix for holiday festivities. That time of year was definitely a feast for the snack!
Have a wonderfully happy SITS Day! 🙂
Renée ♥ says
Thank you for stopping in! The paper bag was more of an end-solution: I didn't have a pan big enough to put a whole batch in, and the bag idea worked great, so I just kept doing it.
Allison B says
Oh man I remember this stuff from when I was a kid. I'm going to have to make it this year. Happy SITS day!
Renée ♥ says
I know just what you mean! Once you taste it, it become one of those very strong taste memories.
P.S. I checked your Family Dinner post and really enjoyed it (said the older mom whose kids can all tie their own shoes). Another truth: family dinners never look like the picture in your head. And that's OK. Great family memories rarely look like the picture.
Wilma Jones says
I remember these from when I was in high school. Nice blast from the past. I may try it at my next party.
Nicole Nenninger says
Great use of flavorings--I'll have to come up with a gluten-free version. I love these types of mixes!
Cori O'Shaughnessy says
Love this! My mom used to make this every holiday season (with a little different method). I might have to bring back the tradition this year!
Rabia @TheLiebers says
This looks yummy! And I love liquid smoke. It comes in handy for lots of stuff!
Alli says
I remember nuts and bolts from my childhood! Thanks for the memories and have a great SITS day!
Mom says
Thank you sweet daughter. I am soooo giving this recipe to George. He loves chex mix and will insist I have all the required ingredients, including cashews which he loves. I will be smelling it as soon as I get to the store tomorrow. XXOO