Ingredients:

  • 3 cups (240g) Corn Chex cereal
  • 3 cups (240g) Rice Chex cereal
  • 3 cups (240g) Wheat Chex cereal
  • 2 cups (150g) Mini pretzels
  • 1 cup (140g) Whole roasted almonds
  • 1/2 cup (113g) Unsalted butter, melted
  • 2 tbsp (30ml) Worcestershire sauce
  • 1 tsp (3g) Garlic powder
  • 1 tsp (3g) Onion powder
  • 1/2 tsp (3g) Seasoned salt
  • 1 tbsp (4g) Dried rosemary, crushed
  • 1 tbsp (4g) Dried thyme
  • 2 tbsp (8g) Fresh parsley, finely chopped

Instructions:

  1. Preheat your oven to 250°F (120°C). In a large mixing bowl, combine the Corn, Rice, and Wheat Chex, pretzels, and nuts. Toss gently and spread in a thin, even layer across a parchment-lined baking sheet.
  2. Place melted butter in a saucepan over medium heat. Whisk in the Worcestershire sauce, garlic powder, onion powder, and seasoned salt for 1 minute until fully emulsified.
  3. Drizzle the glaze evenly over the cereal mixture on the baking sheet. Use a spatula to toss until every piece is coated.
  4. Bake for 90 minutes, stirring every 30 minutes, until the mix is pale gold and fragrant.
  5. Remove from the oven and immediately sprinkle with dried rosemary and thyme. Toss once more, transfer to a wire rack to cool slightly, then stir in the fresh parsley.