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10 minutes
1 hour 20 minutes
- 4 cups Corn Chex™ cereal
- 2 cups Wheat Chex™ cereal
- 2 cups small pretzel sticks
- 2 cups Spanish peanuts or mixed nuts
- 1/2 cup butter or margarine, melted
- 1 tablespoon Worcestershire sauce
- 1/8 teaspoon hot pepper sauce
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- Preheat oven to 325°F. Combine cereals, pretzel sticks, and peanuts in a large bowl.
- Combine butter, Worcestershire sauce, hot pepper sauce, salt, and garlic powder in a small bowl. Drizzle the mixture over the cereal mix and mix well to ensure it is evenly coated. Spread the coated mixture in a 15x10x1-inch pan without greasing it.
- Bake for 25-30 minutes until lightly toasted, stirring occasionally. Allow to cool for 30 minutes before storing in an airtight container.
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