Ingredients:

  • 3 cups (90g) Rice Chex cereal
  • 3 cups (90g) Corn Chex cereal
  • 2 cups (120g) Mini pretzels
  • 1 cup (150g) Dry roasted salted peanuts
  • 1/3 cup (75g) Unsalted butter, melted
  • 2 tbsp (30ml) Worcestershire sauce
  • 1 tsp (6g) Garlic powder
  • 1 tsp (4g) Onion powder
  • 1 tsp (6g) Seasoned salt
  • 1/4 tsp (1g) Cracked black pepper

Instructions:

  1. Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the Rice Chex, Corn Chex, pretzels, and peanuts; toss gently.
  3. In a small microwave-safe bowl, melt the butter and whisk in the Worcestershire sauce, garlic powder, onion powder, seasoned salt, and pepper until a uniform emulsion forms.
  4. Drizzle the glaze over the cereal mixture and fold together using a spatula until every piece is evenly coated.
  5. Spread the mixture in a thin layer on the baking sheet and bake for 60 minutes, stirring every 15 minutes.
  6. Remove from the oven and allow the mix to cool completely on the baking sheet to set the crunch before transferring to a container.