 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
|
Cuisine at Home Ingredients:
2 cups toasted corn cereal (corn chex) |
2 cups toasted rice cereal (rice chex) |
2 cups toasted wheat cereal (wheat chex) |
2 cups miniature pretzel twists |
1 cup slivered almonds |
4 tablespoons unsalted butter |
1/4 cup olive oil |
2 tablespoons balsamic vinegar |
1 tablespoon worcestershire sauce |
1 tablespoon dried italian seasoning |
1/2 teaspoon red pepper flakes |
1/2 teaspoon garlic salt |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/2 cup grated parmesan cheese |
1/2 cup chopped fresh basil |
1 1/2 teaspoons chopped fresh rosemary |
Directions:
1. Preheat oven to 250°.
2. Mix cereal, pretzels, and almonds in a large bowl; set aside.
3. Melt butter in a saucepan over med-low heat.
4. Add oil, vinegar, Worcestershire sauce, Italian seasoning, pepper flakes, garlic salt, garlic powder, and onion powder; stir to combine.
5. Off heat, pour butter spice mixture over party mix, and toss to coat.
6. Transfer party mix to a baking sheet.
7. Bake mix 1-1 1/4 hours, stirring every 15 minutes.
8. Combine parmesan, basil, and rosemary in a bowl; sprinkle over party mix and toss together while mix is still warm.
9. Cool the mix on a baking sheet.
10. Store in an airtight container up to 1 week.
|
|