Duck-Fat Chex® Mix

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Duck Fat Chex Mix
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To learn more about this recipe, read the related story, "Snack Attack," in our National edition. 

Duck-Fat Chex® Mix

Recipe adapted from Jake Godby, Humphry Slocombe/Truck Stop, San Francisco

Yield: 8 servings

Cook Time: 1 hour


½ cup (4 ounces) rendered duck fat, melted

1 teaspoon Worcestershire sauce

2 teaspoons smoked salt

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon freshly ground black pepper

Pinch cayenne pepper

3 cups Corn Chex®

3 cups Rice Chex®

1½ cups Wheat Chex®

1 cup small pretzels

3 fresh thyme sprigs


1. Preheat the oven to 250°. In a medium bowl, add the melted duck fat, Worcestershire, smoked salt, garlic powder, onion powder, black pepper and cayenne and stir to combine.

2. To a large roasting pan or rimmed baking sheet, add the Corn Chex®, Rice Chex®, Wheat Chex®, pretzels and thyme sprigs. Drizzle the duck fat-spice mixture over the top and use a rubber spatula to toss and coat the Chex® evenly. Bake, stirring every 15 minutes, until the Chex® mix is toasted and fragrant, about 1 hour. Remove the pan from the oven and serve warm. (Cooled Chex® mix can be rewarmed in a 250° oven until warmed through, about 7 minutes.)

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