Ingredients:

  • 3 cups corn Chex cereal
  • 3 cups rice Chex cereal
  • 3 cups wheat Chex cereal
  • 2 cups mini pretzels
  • 1 cup mixed nuts
  • 1/2 cup unsalted butter
  • 1/3 cup pure maple syrup
  • 1 tbsp fresh rosemary, finely minced
  • 1/2 tsp sea salt

Instructions:

  1. Preheat your oven to 300°F (150°C). In a large mixing bowl, combine the corn, rice, and wheat Chex with the pretzels and mixed nuts. Toss gently by hand to integrate.
  2. In a small saucepan over medium heat, melt the butter. Stir in the minced rosemary and cook for 1-2 minutes until the butter smells nutty and the rosemary is fragrant.
  3. Stir in the maple syrup and salt, bringing the mixture to a gentle simmer for 60 seconds.
  4. Pour the warm maple mixture over the cereal base. Using a large spatula, fold gently until every piece is evenly coated.
  5. Spread the mix onto a parchment-lined sheet pan. Bake for 35 minutes, stirring every 10-15 minutes to ensure a uniform crunch.