ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Nutty Snack Mix

Yield 42 cups
Test Kitchens Director Elizabeth Luckett stirs up this snack mix every year and passes it out to all her neighbors and friends. She likes the recipe because it makes a lot and uses entire packages of cereals and crackers.


  • 1 (16-ounce) package crisp wheat cereal squares (we tested with Wheat Chex)
  • 1 (13 1/2-ounce) package baked snack crackers (we tested with Cheese Nips)
  • 1 (12-ounce) package corn-and-rice cereal (we tested with Crispix)
  • 1 (10-ounce) package toasted oat O-shaped cereal (we tested with Cheerios)
  • 6 cups small pretzel twists
  • 1 pound pecan halves
  • 1 (16-ounce) can cocktail peanuts
  • 2 1/2 cups butter or margarine, melted
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons garlic powder
  • 1 1/2 tablespoons onion salt
  • 1 1/2 tablespoons celery salt
  • 1/2 teaspoon ground red pepper

How to Make It

  1. Combine first 7 ingredients in a large roasting pan. Stir together butter and remaining 5 ingredients; pour over cereal mixture, and toss well.

  2. Cover and bake at 225° for 1 hour. Uncover and bake 1 more hour, stirring occasionally. Cool completely. Store in airtight containers.

  3. Note: We baked the snack mix in a 16" x 12" roasting pan and the pan was full. You can use 2 smaller roasting pans, but keep in mind the baking time will be less.

Christmas with Southern Living 2002