Ingredients:

  • 3 cups (80g) Rice Chex
  • 3 cups (100g) Corn Chex
  • 2 cups (120g) Wheat Chex
  • 1 cup (50g) Bugles corn snacks
  • 2 cups (150g) Mini pretzels
  • 1 cup (140g) Roasted salted peanuts
  • 3/4 cup (170g) Unsalted butter
  • 1/2 cup (100g) Light brown sugar, packed
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (3g) Garlic powder
  • 1/2 tsp (3g) Salt
  • 1/2 tsp (1g) Smoked paprika

Instructions:

  1. Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper.
  2. In an extra-large mixing bowl, combine the Rice, Corn, and Wheat Chex, Bugles, pretzels, and peanuts. Toss gently by hand to integrate.
  3. In a small saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar, Worcestershire sauce, garlic powder, salt, and smoked paprika. Whisk constantly for 2-3 minutes until the mixture is velvety and the sugar has completely dissolved.
  4. Pour the warm glaze over the dry mix in two stages. Pour half, toss gently with a large spatula, then pour the remaining half and toss again until evenly coated.
  5. Spread the mix evenly across the two baking sheets. Bake for 40 minutes, stirring every 15 minutes, until the mix smells nutty and looks golden.