Ingredients:

  • 3 cups (120g) Corn Chex cereal
  • 3 cups (120g) Rice Chex cereal
  • 2 cups (80g) Honey Nut Cheerios or Cinnamon Chex
  • 1 cup (150g) Salted roasted peanuts
  • 1 cup (120g) Pretzel twists
  • 1/2 cup (115g) Unsalted butter
  • 1/2 cup (100g) Brown sugar, packed
  • 2 tbsp (30ml) Pure maple syrup
  • 1 tsp (6g) Fine sea salt
  • 1/2 tsp (1g) Ground cinnamon

Instructions:

  1. Preheat your oven to 250°F (120°C). In an extra-large mixing bowl, combine the corn, rice, and honey nut cereals with the peanuts and pretzels. Toss gently by hand to ensure the heavier nuts are evenly distributed.
  2. In a small saucepan over medium heat, melt the butter. Once bubbling, whisk in the brown sugar, maple syrup, salt, and cinnamon. Simmer for 2 minutes until the mixture is a smooth, velvety mahogany liquid.
  3. Pour the glaze over the cereal mixture and fold gently with a spatula until every piece is coated.
  4. Spread the mix onto a prepared baking sheet. Bake for 35 minutes, stirring every 10-12 minutes, until fragrant and glossy.