Ingredients:

  • 3 cups (140g) Rice Chex cereal
  • 3 cups (140g) Corn Chex cereal
  • 3 cups (140g) Wheat Chex cereal
  • 1 cup (40g) Mini pretzels
  • 1 cup (150g) Roasted salted peanuts
  • 1/2 cup (115g) Unsalted butter, melted (use 40% less for the guilt-free version)
  • 2 tbsp (30ml) Low-sodium Worcestershire sauce
  • 1 tsp (3g) Garlic powder
  • 1/2 tsp (3g) Onion powder
  • 1/4 tsp (1.5g) Smoked paprika
  • 1/4 tsp (1.5g) Salt

Instructions:

  1. Combine the rice, corn, and wheat Chex cereals along with the pretzels and peanuts in a large mixing bowl. Toss gently by hand to ensure an even distribution of textures.
  2. In a small saucepan or microwave-safe bowl, melt the butter. Whisk in the Worcestershire sauce, garlic powder, onion powder, smoked paprika, and salt. Stir until the mixture is smooth and the spices are fully integrated into the fat.
  3. Pour the savory glaze over the cereal mixture. Using a silicone spatula, fold the liquid in gently until the cereal is evenly coated.
  4. Spread the mix onto a baking sheet in a single layer. Bake at 250°F (120°C) for 45 minutes. Every 15 minutes, stir the mix using a spatula to ensure the heat reaches every angle and prevents clumping.
  5. Remove from the oven once the mix smells nutty and looks matte-finished.