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My chex mix may be the only thing I do that i'm proud of.
First, I always do two batches at once. It's perfect for a deep 9x13 pan.
Second, I hate wheat chex.
Third, I always melt the butter in a measuring cup, then whisk in the spices, then pour over the ingredients. Seems to give the most even coating.
I usually go with something along the lines of the following:
8 cups corn chex
8 cups rice chex
4 cups goldfish (usually just cheddar, occasionally cheddar and parmesan)
2 cups pretzel sticks (snyder's; never rold gold, they're too thin)
2 cups nuts (usually just cashews; last batch was cashews, pecans and almonds and was great - NEVER PEANUTS)
Occasionally I'll throw in some bugles or cheerios for variety, but generally not.
It's literally the easiest thing in the world to make. 10 minutes prep, stir every 15 minutes, let cool after an hour.
Oh, and I usually cook it a bit under 250. Although that may be having an electric stove and the temp being off. Usually go with 225. Also a key for making good cookies in my experience. But I do prefer them soft and chewy rather than crispy.
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