Ingredients:

  • 4 cups Corn Chex cereal
  • 4 cups Rice Chex cereal
  • 2 cups gluten-free mini pretzels
  • 1 cup gluten-free cheddar crackers
  • 1 cup salted cocktail peanuts
  • 1 cup roasted cashews
  • 6 tbsp unsalted butter, melted
  • 2 tbsp gluten-free Worcestershire sauce
  • 1.5 tsp seasoned salt
  • 0.75 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp smoked paprika

Instructions:

  1. In a very large mixing bowl, combine the Corn Chex, Rice Chex, gluten-free pretzels, cheddar crackers, peanuts, and cashews. Toss gently with your hands or a large spatula to evenly distribute the components.
  2. In a small microwave-safe bowl, whisk together the melted butter, gluten-free Worcestershire sauce, seasoned salt, garlic powder, onion powder, and smoked paprika until a temporary emulsion is formed.
  3. Slowly pour the butter mixture over the cereal base while tossing continuously to ensure every crevice is coated without creating soggy spots.
  4. Spread the mixture onto a large roasting pan or two rimmed baking sheets.
  5. Bake at 250°F (120°C) for 1 hour, stirring every 15 minutes to facilitate even moisture evaporation and Maillard browning. Remove from oven and let cool completely to achieve maximum crunch.