Ingredients:

  • 6 cups (150g) Corn Chex cereal
  • 6 cups (120g) Rice Chex cereal
  • 2 cups (120g) Small pretzels
  • 1 cup (150g) Roasted salted peanuts
  • 1 cup (100g) Mini bagel chips
  • 1 cup (225g) Unsalted butter
  • 3 tbsp (45ml) Worcestershire sauce
  • 1 tsp (6g) Seasoned salt
  • 1 tsp (3g) Garlic powder
  • 1 tsp (3g) Onion powder

Instructions:

  1. Preheat your oven to 250°F (120°C).
  2. In an extra large bowl, combine the corn and rice Chex, pretzels, peanuts, and bagel chips. Toss gently to distribute the ingredients evenly.
  3. Place the butter in a saucepan over medium heat until melted.
  4. Turn the heat to low and whisk in the Worcestershire sauce, seasoned salt, garlic powder, and onion powder.
  5. Continue whisking for 1-2 minutes until the mixture turns a mahogany color and is fully combined.
  6. Pour the warm butter mixture over the dry base. Fold gently using a spatula or large spoon until every piece is glistening.
  7. Spread the mix onto a parchment lined baking sheet in a single, even layer.
  8. Bake for 60 minutes, removing the pan to stir the mix thoroughly every 20 minutes.
  9. Remove from the oven when the mix smells nutty and looks toasted.
  10. Let it cool completely on the pan for 15 minutes before moving to a jar to ensure maximum crunch.