Ingredients:

  • 6 cups (225g) Rice Chex cereal
  • 6 cups (225g) Corn Chex cereal
  • 2 cups (150g) Roasted salted almonds
  • 2 cups (120g) Small pretzel twists
  • 1 cup (140g) Roasted peanuts
  • 1/2 cup (113g) Unsalted butter
  • 1/3 cup (65g) Light brown sugar, packed
  • 1/4 cup (85g) Hot honey
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (5g) Garlic powder
  • 1/2 tsp (2.5g) Smoked paprika
  • 1/4 tsp (1.5g) Coarse kosher salt

Instructions:

  1. Preheat oven to 250°F (120°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, combine Rice Chex, Corn Chex, roasted salted almonds, pretzel twists, and roasted peanuts; toss gently to distribute.
  3. In a saucepan over medium heat, whisk together butter, light brown sugar, hot honey, and Worcestershire sauce until melted and smooth.
  4. Stir in garlic powder, smoked paprika, and salt; remove from heat once fragrant and simmering.
  5. Pour the glaze over the cereal mixture and fold with a spatula until every piece is evenly coated.
  6. Spread the mix in a thin layer on the baking sheet and bake for 60 minutes, stirring every 15 minutes until the mix is toasted and matte.