Ingredients:

  • 3 cups Rice Chex cereal (90 g)
  • 3 cups Corn Chex cereal (90 g)
  • 3 cups Wheat Chex cereal (90 g)
  • 1 cup bite-size rye chips (optional) (45 g)
  • 1 cup mini pretzels (45 g)
  • 1 cup roasted salted peanuts (optional) (150 g)
  • 6 tablespoons unsalted butter (85 g)
  • 2 tablespoons Worcestershire sauce (30 ml)
  • 1 ½ teaspoons seasoned salt (e.g., Lawry’s) (8 g)
  • ¾ teaspoon garlic powder (2 g)
  • ½ teaspoon onion powder (1.5 g)

Instructions:

  1. Preheat oven to 250°F (120°C). Prepare a large rimmed baking sheet by lining with parchment or lightly greasing.
  2. In a large mixing bowl, gently toss Rice Chex, Corn Chex, Wheat Chex, rye chips, pretzels, and peanuts until well mixed.
  3. In a small saucepan over low heat or microwave-safe bowl, melt the butter. Remove from heat and stir in Worcestershire sauce, seasoned salt, garlic powder, and onion powder until fully combined.
  4. Pour the seasoning sauce evenly over the dry mix. Use a spatula or spoon to gently stir and coat all pieces, ensuring even coverage without crushing the cereals.
  5. Spread the coated mixture evenly on the prepared baking sheet. Bake at 250°F (120°C) for 1 hour, stirring every 15 minutes to ensure even toasting and avoid burning.
  6. Remove from oven and allow to cool completely on the baking sheet before transferring to an airtight container.