Ingredients:

  • 6 cups corn and rice cereal mix
  • 3 cups mini pretzels
  • 2 cups corn cones
  • 2 cups whole almonds, unsalted
  • 1 cup pumpkin seeds
  • 1/3 cup extra virgin olive oil
  • 3 tbsp worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 3/4 tsp sea salt

Instructions:

  1. Combine the corn and rice cereal mix, mini pretzels, corn cones, almonds, and pumpkin seeds in a large mixing bowl, tossing gently to ensure even distribution.
  2. In a separate small bowl, whisk together the olive oil, worcestershire sauce, garlic powder, onion powder, thyme, paprika, and salt until the mixture is smooth and uniform.
  3. Pour the savory glaze over the snack mix and toss until every piece is evenly coated.
  4. Spread the mixture in a thin, even layer on a parchment-lined baking sheet.
  5. Bake at 250°F (120°C) for 90 minutes, stirring every 20 minutes, until the mix is toasted and matte in appearance.