Ingredients:

  • 3 cups (240g) Corn Chex
  • 3 cups (150g) Rice Chex
  • 3 cups (200g) Wheat Chex
  • 2 cups (150g) Mini Pretzels
  • 1 cup (120g) Roasted Almonds
  • 1 cup (140g) Rye Chips
  • 1/2 cup (115g) butter, melted
  • 3 tbsp (45ml) Worcestershire sauce
  • 1 tbsp (7g) smoked paprika
  • 1 tsp (3g) garlic powder
  • 1 tsp (3g) onion powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cayenne pepper

Instructions:

  1. Preheat your oven to 250°F (120°C) and line a large rimmed baking sheet with parchment paper.
  2. In an extra-large mixing bowl, gently combine the Corn, Rice, and Wheat Chex, mini pretzels, roasted almonds, and rye chips, stirring with a wide spatula to avoid crushing the cereal.
  3. Place the butter in a small saucepan over low heat until completely melted.
  4. Whisk in the Worcestershire sauce until well combined.
  5. Stir in the smoked paprika, garlic powder, onion powder, salt, and cayenne pepper until a smooth emulsion forms.
  6. Pour the smoky glaze over the cereal mixture and toss gently until every piece is evenly coated.
  7. Spread the mix evenly across the prepared baking sheet and bake for 60 minutes, stirring occasionally to ensure uniform crispness.