Ingredients:

  • 6 cups Corn and Rice Chex cereal mixture
  • 2 cups mini pretzels
  • 1 cup whole roasted almonds
  • 1/2 cup pumpkin seeds
  • 4 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried rosemary, crushed
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat your oven to 250°F (120°C). Spread the Chex cereal, pretzels, almonds, and pumpkin seeds across a large rimmed baking sheet. Toss lightly to ensure an even distribution of textures.
  2. Place the butter and olive oil in a small saucepan over medium heat. Whisk constantly until the butter foams and small brown specks appear at the bottom, smelling nutty.
  3. Immediately remove the saucepan from heat and stir in the dried rosemary, dried thyme, garlic powder, salt, and black pepper.
  4. Drizzle the herbed butter over the cereal mixture on the baking sheet. Using a silicone spatula, fold the mix until every piece is coated in a shimmering, golden glaze.
  5. Bake for 15 minutes, stirring halfway through, until the aroma is fragrant and the mix looks toasted. Allow to cool completely on the baking sheet before storing.