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Party Mix for Grownups

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Party Mix

- Merrill

In our house, as in countless others nationwide, fall is synonymous with football. This is not due to my own fanatical zeal, mind you, but that of my husband, both a Giants and a University of Montana fan. While I may not be a sports nut, I'll admit I find some of the snack food that comes with the territory appealing: as you may have discerned from this post, I appreciate a well-executed Buffalo wing. And I've never been known to turn down a scoop of Seven Layer Dip. 

Recently, I was perusing the box of Crispix® that my aforementioned husband brings out of the pantry for breakfast most mornings, when I saw the recipe for Crispix Mix® on the flap. It had been years since I’d made any kind of cereal snack mix, and I thought maybe it was time to try my hand at it again. 

Starting with the recipe on the box, I tweaked the proportions and experimented with a few different, and slightly more "gourmet," additions, taking inspiration from one of my favorite recipes for spiced nuts from the New York Times. The results are below – may they fortify you and your loved ones this football season!

Party Mix for Grownups

Serves 8

  • 5 cups Crispix® (or Chex®)
  • 1½ cups mixed nuts
  • 2 cups tiny twist pretzels
  • 5 tablespoons butter, melted
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1½ teaspoons finely chopped fresh thyme
  • ½ teaspoon kosher salt
  • Large pinch cayenne

1. Heat the oven to 250 degrees. In a large bowl, combine the cereal, nuts and pretzels. In a medium bowl, stir together the remaining ingredients until the sugar dissolves. Drizzle this evenly over the cereal mixture and then use your hands to stir, making sure to distribute everything evenly.

2. Transfer to a 13x9” baking pan and bake for about 45 minutes, stirring every 15 minutes, until crisp and lightly toasted. Spread out on a paper towel-lined baking sheet to cool. Serve or store in an airtight container for up to 4 days.



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Comments (11)


almost 5 years ago kburk2

This sounds delicious! This recipe doesn't seem to have the Save feature (to save to your own account) that the other recipes have. Is there anyway that could be added to this page?


almost 5 years ago Louisa

Our family loves chexmix in most all its varied forms,but best is the Good and Hot with chex, butter, pecan halves, tabasco, worcestershire and 2-3 t cayenne. Good and hot, heat and eat.


almost 5 years ago pimimond

After my mother-in-law made the traditional, indigestible kind and served it in the largest bowl I've ever seen, and after it disappeared rapidly over a holiday weekend, I decided the more appropriate name for it is "anxiety chow."


almost 5 years ago Creative Culinary

I was assuming the adult version had somehow incorporated tequila or beer but guessing we can incorporate that ourselves by adding them to a glass sitting next to this mix! Like everyone else, so addictive I have to wait to make for a crowd or else lie that the dogs finished it off. Poor dogs, always getting the blame.


almost 5 years ago Food-G

Go GRIZ! (I'm an alumnus '99 and Missoula resident) Wish I'd had some of this on hand for yesterday's homecoming game...


almost 5 years ago Kelsey Banfield

This stuff is addictive, i love it! Have you ever made the chocolate/peanut butter version? That was the death of me in college. We used to make it in the microwave in our dorms!


almost 5 years ago cookbookchick

Aha! That explains the sunflower post (and why you left it up)! Love foodpickle, btw..


almost 5 years ago lacerise

this sounds divine. i find chexmix impossible to stop eating so i'm putting this recipe aside for a rainy day when i haven't eaten for a week.


almost 5 years ago thirschfeld

so I am guessing those weren't the responses he thought he would get and are you used to saying the word, husband, yet?


almost 5 years ago thirschfeld

I can't even take one bite or I will eat the whole batch. I had the privilege of taking my nephew to his first year at college a few years back and he went to the University of Montana. We had a blast driving out there not to mention some great fly fishing stops. Go Grizzlies! The Giants, not so much I am from Indiana after all.


almost 5 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

The same thing happened to us last week when we photographed this! Addictive. How cool that' youve spent time at the U of M! Incidentally, my husband the Grizzlies fan is the same goofball who posted the foodpickle question about sunflower seeds last week -- it was actually supposed to be a joke, but I think sometimes irony doesn't translate so well to the web!