Ingredients:

  • 3 cups Rice Chex cereal (approx. 85g / 3 oz)
  • 3 cups Corn Chex cereal (approx. 85g / 3 oz)
  • 3 cups Wheat Chex cereal (approx. 85g / 3 oz)
  • 1 cup mixed nuts (peanuts, cashews, almonds) (115g / 4 oz)
  • 1 cup pretzel sticks or twists (broken) (85g / 3 oz)
  • 1 cup mini breadsticks (broken) (55g / 2 oz)
  • 6 tablespoons unsalted butter, melted (85g / 3 oz)
  • 3 tablespoons Worcestershire sauce (45 ml / 1.5 fl oz)
  • 1 1/2 teaspoons seasoned salt (7.5 ml / 0.25 fl oz)
  • ¾ teaspoon garlic powder (3.75 ml / 0.13 fl oz)
  • ½ teaspoon onion powder (2.5 ml / 0.08 fl oz)

Instructions:

  1. Preheat oven to 250°F (120°C).
  2. In a large mixing bowl, combine the Rice Chex, Corn Chex, Wheat Chex, mixed nuts, pretzels, and breadsticks.
  3. In a separate smaller mixing bowl, whisk together the melted butter, Worcestershire sauce, seasoned salt, garlic powder, and onion powder.
  4. Pour the sauce mixture over the dry ingredients in the large bowl. Toss gently but thoroughly to coat everything evenly. Ensure no cereal remains dry.
  5. Spread the mixture in a single layer on the baking sheet.
  6. Bake for 1 hour, stirring every 15 minutes to ensure even toasting and prevent burning.
  7. Remove from the oven and let cool completely on the baking sheet. The mix will crisp up as it cools.
  8. Store in an airtight container at room temperature for up to a week.