Ingredients:

  • 6 cups Corn Chex cereal
  • 6 cups Rice Chex cereal
  • 3 cups mini pretzels
  • 2 cups roasted salted peanuts
  • 1 cup roasted almonds
  • 1/2 cup unsalted butter, melted
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper

Instructions:

  1. In a large mixing bowl, combine the corn Chex, rice Chex, mini pretzels, peanuts, and almonds. Toss gently to distribute the nuts evenly.
  2. In a small bowl, whisk together the melted unsalted butter, garlic powder, onion powder, paprika, salt, and cayenne pepper until fully integrated.
  3. Drizzle the seasoning mixture over the cereal and nut blend, tossing until every piece is evenly coated.
  4. Divide the mixture between two parchment-lined baking sheets. Bake at 250°F (120°C) for 60 minutes, stirring every 15 minutes until toasted and fragrant.
  5. Remove from oven and let the mix cool completely on the pans for at least 20 minutes before transferring to a container to ensure maximum crunch.