Ingredients:

  • 3 cups Rice Chex cereal (72g)
  • 3 cups Corn Chex cereal (72g)
  • 3 cups Wheat Chex cereal (72g)
  • 1 cup mixed nuts (peanuts, almonds, cashews, pecans), coarsely chopped (115g)
  • 1 cup pretzel sticks (or twists), broken into smaller pieces (57g)
  • 1 cup bagel chips, broken into smaller pieces (57g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 3 tablespoons Worcestershire sauce (45ml)
  • 1 ½ tablespoons seasoning salt (such as Lawry's) (18g)
  • 1 ½ teaspoons garlic powder (6g)
  • ¾ teaspoons onion powder (3g)
  • ½ teaspoon smoked paprika (2g)
  • ¼ teaspoon cayenne pepper (optional, for a kick) (1g)

Instructions:

  1. In a large mixing bowl, gently combine the Rice Chex, Corn Chex, Wheat Chex, mixed nuts, pretzel sticks, and bagel chips.
  2. In a separate bowl, whisk together the melted butter, Worcestershire sauce, seasoning salt, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using).
  3. Pour the sauce over the cereal mixture, and gently toss until everything is evenly coated. Be thorough!
  4. Spread the coated mixture in a single layer on a large baking sheet. Bake in a preheated oven at 250°F (120°C) for 1 hour and 15 minutes, stirring every 15 minutes to ensure even toasting and prevent burning.
  5. Remove from the oven and let cool completely on the baking sheet before serving or storing. Cooling is important for maximum crispness!