Another leftover recipe from December and one of the tastiest snack combos ever! Borrowed from Half Baked Harvest, the cheese crisps are a brilliant addition and no one will be able to leave a bowl of this alone – enjoy!
3 c. Corn Chex Cereal (I couldn’t find this, so I used Crispix)
3 c. Rice Chex Cereal
2 c. Whole Wheat Chex Cereal (I couldn’t find this either so I used Spoon-Sized Shredded Wheat, but next time I’ll try Shreddies)
2 c. mixed nuts (I used raw almonds this time)
2 c. + mixed salted bite-sized pretzels and pretzel thins
3 oz. Parmesan crisps (I used half of a 269 g bag of WHISPS)
1/2 c. butter, melted
2 T. EACH Worcestershire sauce AND dried parsley
2 t. EACH dried dill, garlic powder, onion powder AND dried chives
1/2 t. cayenne (or more or less to taste)
1 t. EACH kosher salt AND freshly ground pepper
1 or 2 T. raw sesame seeds
Preheat the oven to 300 and line a large baking sheet with parchment. In a large bowl, toss together the first 6 ingredients, cereals thru cheese crisps. In a small bowl, whisk together the melted butter and all remaining ingredients. Pour the butter mix over the cereal mix and toss well and carefully for a few minutes – take your time so that everything gets as evenly coated as possible.
Spread the mix evenly over your prepared baking sheet and cook for about 45 minutes, stirring it all every 15 minutes or so. I did 20 minutes, then 15 and then a final 15 minutes. Allow the mix to cool completely before storing, but as I mentioned, it won’t last long!