Ingredients:

  • 3 cups Corn Chex™
  • 3 cups Rice Chex™
  • 3 cups Wheat Chex™
  • 1 cup mini pretzels
  • 1 cup roasted salted peanuts
  • 1 cup rye chips
  • 6 tbsp unsalted butter
  • 2 tbsp Worcestershire sauce
  • 1.5 tsp seasoned salt
  • 0.75 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp smoked paprika

Instructions:

  1. Heat oven to 250°F (120°C). In a very large bowl, gently toss the 3 cups Corn Chex, 3 cups Rice Chex, 3 cups Wheat Chex, 1 cup pretzels, 1 cup peanuts, and 1 cup rye chips. Note: Mixing them first ensures the glaze doesn't hit just one type of cereal.
  2. In a small microwave safe bowl, melt the 6 tbsp unsalted butter.
  3. Whisk the 2 tbsp Worcestershire, 1.5 tsp seasoned salt, 0.75 tsp garlic powder, 0.5 tsp onion powder, and 0.25 tsp smoked paprika into the butter until the spices are fully suspended.
  4. Pour the butter mixture over the cereal blend in three separate stages, tossing thoroughly after each addition. Note: This prevents the Rice Chex from soaking up all the liquid instantly.
  5. Transfer the mixture to your roasting pan, spreading it into an even layer.
  6. Slide the pan into the oven and bake for 1 hour, stirring every 15 minutes. You should hear a light sizzling sound each time you stir.
  7. The mix is done when it is deeply golden and feels dry to the touch.
  8. Spread the mix out on paper towels or a brown paper bag. Note: The paper absorbs any excess surface oil, leaving the mix perfectly crisp.
  9. Let it sit for at least 30 minutes. It will continue to crisp up as the sugars in the Worcestershire set.