Ingredients:

  • 3 cups Rice Chex cereal (60g)
  • 3 cups Corn Chex cereal (60g)
  • 3 cups Wheat Chex cereal (60g)
  • 1 cup pretzels, small sticks or mini twists (60g)
  • 1 cup mixed nuts (peanuts, almonds, cashews), unsalted (120g)
  • 1 cup bagel chips, broken into bite-sized pieces (50g)
  • 6 tablespoons (85g) unsalted butter, melted
  • 4 tablespoons (60ml) Worcestershire sauce
  • 2 tablespoons (30ml) soy sauce, low sodium
  • 1 tablespoon (15ml) hot sauce (such as Frank's RedHot or Cholula - adjust to taste)
  • 1 teaspoon garlic powder (5ml)
  • 1 teaspoon onion powder (5ml)
  • 1 teaspoon smoked paprika (5ml)
  • ½ teaspoon cayenne pepper (optional, for extra heat) (2.5ml)
  • ½ teaspoon black pepper (2.5ml)
  • 1 teaspoon salt (5ml)

Instructions:

  1. Preheat oven to 250°F (120°C).
  2. In a large bowl, combine all the Chex cereals, pretzels, nuts, and bagel chips. Toss well to distribute evenly.
  3. In a separate small bowl or measuring cup, melt the butter in the microwave or on the stovetop. Stir in the Worcestershire sauce, soy sauce, hot sauce, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), black pepper, and salt. Whisk until well combined.
  4. Pour the sauce over the dry cereal mixture. Gently toss until the cereal is evenly coated. Ensure all pieces are getting love.
  5. Spread the mixture in a single layer on the prepared baking sheet. Bake for 1 hour, stirring every 15 minutes to ensure even toasting and prevent burning. Check for doneness. If the mix starts browning too quickly, reduce the oven temperature slightly.
  6. Remove from oven and let cool completely on the baking sheet. This is key for maximum crispness! The cooling time can be shortened by spreading the mix on a parchment paper lined counter top.
  7. Once completely cooled, store in an airtight container at room temperature for up to 1 week.