I must confess, I have a bad record with Chex Mix. I never quite get it right. This comes from my stirring and tending abilities, not from recipe issues I am sure.I have this problem with every version of Chex Mix.
But, riffing off of Haldechick’s truly excellent Crack Mix (err Chex Mix) here is how I made it for the vegan child and the rest of the family:
Vegan Chex Mix
1 box of Cheerios
1 box of Rice Chex
1 box of Corn Chex
1 box Honey Nut Chex
1 pound almonds
1 pound pecans
1 bag of small twisted pretzels
8 sticks of Earth Balance Vegan Buttery Sticks
1 bottle A1
1 small jar of hot sauce
1 jar of Vegan Worcestershire Sauce
Old Bay
Garlic salt
Onion salt
Seasoned Salt
McCormick’s Spicy Montreal Steak Seasoning
1 cup sugar
Cinnamon
Sweet Smoked Paprika
The sugar and cinnamon because Crispix doesn’t seem to exist here.
Beware when melting the buttery sticks–too high of heat and they start with a toxic fume and smoke and scorch the side of the pan. (not that I did that or anything 
)
Ok, so mix the dry ingredients (I used a kitchen garbage bag because I didn’t have a large enough container–next time I am at IKEA I am buying a GIANT lidded plastic bin for Chex Mix making purposes.) Melt the butter, mix in the A1, hot sauce, Worcestershire sauce. Dump dry ingredients into about three disposable roasting pans. Divide the butter mixture among them. Stir well.
Cram the roasting pans into your oven. If you have a smaller oven, only add wet ingredients to the ones that will fit. Cook at 300 for 3 hours stirring top to bottom every HALF HOUR.
Otherwise you end up with burned parts, clumped seasoning parts, and wet parts and sigh–you end up with Tarrant Chex Mix. Fortunate thing: your family will eat it anyway.
Leave someone else to figure out what to do with the Chex Mix overload storage and err dispersal to gullible people who will eat it like an addiction.
