Ingredients:

  • 6 cups (140g) Rice Chex cereal
  • 6 cups (160g) Corn Chex cereal
  • 2 cups (120g) Mini pretzels
  • 1 cup (150g) Toasted pecans, halves
  • 1 cup (150g) Raw pumpkin seeds (pepitas)
  • 1/2 cup (113g) Unsalted butter
  • 1/2 cup (100g) Packed brown sugar
  • 1 tsp (2g) Cayenne pepper
  • 1 tsp (2g) Ground cinnamon
  • 1/2 tsp (3g) Fine sea salt
  • 1 tbsp (15ml) Worcestershire sauce

Instructions:

  1. Combine the Rice Chex, Corn Chex, pretzels, pecans, and pumpkin seeds in an extra-large mixing bowl. Toss gently to ensure the nuts and seeds are evenly distributed.
  2. Place butter in a small saucepan over medium heat. Once melted, whisk in the brown sugar, cayenne pepper, cinnamon, salt, and Worcestershire sauce. Simmer for 2–3 minutes, stirring constantly, until the mixture is velvety and the sugar has dissolved.
  3. Pour the hot glaze over the cereal mixture. Using a silicone spatula, fold the mix gently but thoroughly until every piece is evenly coated.
  4. Spread the mixture onto a parchment-lined baking sheet. Bake at 250°F (120°C) for 90 minutes, stirring every 30 minutes to ensure even dehydration and prevent scorching.
  5. Remove from the oven and transfer to a cooling rack or leave on the pan to cool completely to allow the sugar glaze to harden into a shatter-crisp texture.