Ingredients:

  • 6 cups Corn and Rice Chex cereal
  • 2 cups mini pretzels
  • 1 cup roasted salted almonds
  • 1/2 cup unsalted butter, melted
  • 1 tbsp granulated garlic
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 cup finely grated Parmesan cheese

Instructions:

  1. Preheat your oven to 250°F (120°C) and line a roasting pan or rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the corn and rice Chex, mini pretzels, and roasted salted almonds. Stir gently to ensure even distribution.
  3. In a separate small bowl, whisk together the melted unsalted butter, granulated garlic, dried parsley, dried basil, onion powder, and salt.
  4. Pour the garlic butter glaze over the cereal mixture and fold gently with a spatula until every piece is evenly coated.
  5. Spread the mixture evenly onto the prepared baking sheet.
  6. Bake for 45 minutes, stirring every 15 minutes to ensure an even roast and prevent clumping.
  7. Sprinkle the finely grated Parmesan cheese over the top and toss once more to incorporate. Bake for the final 15 minutes.