Ingredients
Scale
- For the Mix:
- 4 cups Rice Chex cereal
- 4 cups Corn Chex cereal
- 2 cups mini pretzels
- 1 cup mixed nuts (almonds, cashews, or peanuts)
- 1 cup sesame sticks or bagel chips (optional)
- For the Coating:
- ½ cup butter (melted)
- ¼ cup hot honey (or regular honey + red pepper flakes for DIY)
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (adjust to taste)
- Optional: flaky sea salt for finishing
Instructions
- Preparing the Ingredients: Measure out all ingredients and preheat the oven to 250°F (120°C). Line a large baking sheet with parchment paper or a silicone mat. Combine cereals, pretzels, nuts, and optional sesame sticks in a large mixing bowl.
- Making the Coating: In a small saucepan over low heat, melt the butter. Stir in hot honey, Worcestershire sauce, garlic powder, onion powder, and cayenne pepper until well combined. Taste and adjust spice levels as needed.
- Coating the Mix: Drizzle the warm coating mixture evenly over the dry ingredients. Use a spatula or your hands (wearing gloves) to gently toss everything together, ensuring each piece is evenly coated without breaking the cereal.
- Baking the Mix: Spread the coated mix in an even layer on the prepared baking sheet. Bake for 45–60 minutes, stirring every 15 minutes to ensure even baking and prevent burning. Remove from the oven and let cool completely before storing.
Notes
- For a gluten-free option, use gluten-free cereals, pretzels, and seasonings.
- Vegan alternative: Substitute plant-based butter and vegan hot honey.
- Storage tip: Store in an airtight container at room temperature for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 45–60 minutes
- Category: Snack
- Method: Baking
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 cup (1/12th of the recipe)
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg