Ingredients:

  • 6 cups (150g) Corn Chex cereal
  • 6 cups (120g) Rice Chex cereal
  • 3 cups (150g) Mini pretzels
  • 2 cups (170g) Roasted salted peanuts
  • 1/2 cup (113g) Unsalted butter, melted
  • 2 tbsp (30ml) Worcestershire sauce
  • 1 tsp (3g) Garlic powder
  • 1 tsp (5g) Onion powder
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper

Instructions:

  1. Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper.
  2. In an extra-large mixing bowl, combine the corn Chex, rice Chex, pretzels, and peanuts. Toss gently to avoid crushing the cereal.
  3. In a microwave-safe bowl or small saucepan, melt the butter. Whisk in the Worcestershire sauce, garlic powder, onion powder, salt, and pepper until smooth.
  4. Pour the butter mixture over the dry ingredients and fold gently with a spatula until every piece is evenly coated.
  5. Spread the mixture in an even layer across the prepared baking sheet.
  6. Bake for 60 minutes, removing the pan every 15 minutes to stir the mix thoroughly to prevent hot spots.
  7. Remove from the oven and let the mix cool completely on the pan to allow it to crisp up.