Ingredients
Equipment
Method
Toast the base
- Combine Chex cereal, pretzel sticks, popped popcorn, and mixed nuts in a large disposable aluminum pan.
- Mix melted butter, Worcestershire sauce, garlic powder, and onion powder in a small bowl.
- Drizzle the butter mixture over the cereal mixture and toss to coat evenly until every piece looks lightly glazed.
- Place the pan on the grill grate over medium campfire heat (about 350°F–375°F) and cook for 10-15 minutes, stirring every 3-4 minutes so it toasts evenly.
- Remove from heat when the mixture is toasted and fragrant, with a golden color on the cereal and pretzels.
Finish and store
- Cool the toasted snack mix for 10 minutes, stirring once or twice so it doesn’t clump as it cools.
- Stir in M&Ms or chocolate chips after cooling, spreading them through the mix so they stay intact.
- Store in airtight bags or containers for camping snacking, portioning into tin camping bowls or grab-and-go bags if desired.
Notes
Pro tip: keep the heat at medium and stir on schedule (every 3–4 minutes) to prevent the butter-coated bits from scorching. Store airtight at room temperature for up to 5 days, or freeze up to 2 months (add-ins should be stirred in after thawing if they melt during storage). For a dietary swap, use dairy-free chocolate chips or sugar-coated dairy-free candies in place of M&Ms/chocolate chips to make it dairy-free.
