Ingredients:

  • 3 cups (240g) Corn Chex cereal
  • 3 cups (240g) Rice Chex cereal
  • 2 cups (150g) Wheat Chex cereal
  • 2 cups (120g) Mini pretzels
  • 1 cup (100g) Rye chips
  • 1 cup (120g) Roasted salted pecans or almonds
  • 1/2 cup (113g) Unsalted butter, melted
  • 3 tbsp (45ml) Worcestershire sauce
  • 1 tsp (3g) Garlic powder
  • 1 tsp (3g) Onion powder
  • 1/2 tsp (3g) Salt
  • 1/2 tsp (1g) Black pepper
  • 1/4 tsp (1g) Cayenne pepper

Instructions:

  1. Preheat oven to 250°F (120°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine Corn Chex, Rice Chex, Wheat Chex, mini pretzels, rye chips, and nuts. Toss gently to distribute. Note: Don't over mix or you'll break the cereal.
  3. In a small bowl, whisk together melted butter, Worcestershire sauce, garlic powder, onion powder, salt, pepper, and cayenne until fully emulsified.
  4. Pour the seasoning glaze over the cereal mixture and stir gently with a spatula until every piece is evenly coated. Wait for that glossy, mahogany sheen to cover everything.
  5. Spread the mixture in a single, even layer on the prepared baking sheet. Note: Overcrowding leads to soggy spots.
  6. Bake for 60 minutes, removing the pan every 15 minutes to stir the mix. Do this until the aroma changes from buttery to toasted and nutty.
  7. Remove from oven once the mix is toasted.
  8. Allow to cool completely on the pan to set the glaze. The crunch only fully develops once it hits room temperature.