Ingredients:

  • 6 cups (150g) Corn Chex cereal
  • 6 cups (150g) Rice Chex cereal
  • 3 cups (120g) Mini pretzels
  • 2 cups (150g) Mixed salted nuts
  • 1/2 cup (113g) Unsalted butter, melted
  • 2 tbsp (30ml) Worcestershire sauce
  • 1 tsp (6g) Garlic powder
  • 1 tsp (6g) Onion powder
  • 1 tsp (6g) Seasoned salt
  • 1/4 tsp (1g) Black pepper

Instructions:

  1. Preheat your oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper.
  2. In an extra-large mixing bowl, combine the corn cereal, rice cereal, mini pretzels, and mixed salted nuts. Stir gently to avoid crushing the cereal.
  3. Melt the unsalted butter in a microwave-safe bowl in 30-second bursts until liquid.
  4. Whisk the Worcestershire sauce, garlic powder, onion powder, seasoned salt, and black pepper into the melted butter until the mixture is smooth and emulsified.
  5. Pour the savory butter glaze over the cereal mixture. Fold gently until every piece is glossy and evenly coated.
  6. Spread the mix in a single, even layer on the prepared baking sheet.
  7. Bake for 60 minutes, stirring every 15 minutes, until the mix smells toasted and takes on a light golden-brown hue.
  8. Remove from the oven and let the mix cool completely on the pan to finish the crisping process.