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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Ingredients:
1 teaspoon(s) chili powder |
3 cup(s) corn chex cereal |
1 teaspoon(s) garlic powder |
2 teaspoon(s) ground cumin |
2 teaspoon(s) lemon juice |
1/2 cup(s) olive or canola oil |
1 tablespoon(s) plus 2 teaspoons worcestershire sauce |
3 cup(s) rice chex cereal |
1 1/4 teaspoon(s) seasoning salt |
1 cup(s) unsalted mixed nuts (6 ounces) |
2 cup(s) unsalted pretzels |
3 cup(s) wheat chex cereal |
Directions:
1. Heat oven to 275 degrees.
2. Pour cereals, pretzels and nuts into a 4-quart or larger mixing bowl or cooking pot. Toss gently to mix. Set aside.
3. Put Worcestershire, lemon juice, and all of the spices into a 1-cup or larger glass measure. Stir with a fork or small whisk to mix well. Add oil and microwave, uncovered, on high, for 1 minute. Remove and stir well.
4. Pour warmed oil mixture over the cereal mix and use a rubber spatula to remove all of the spices from the cup. Use the spatula to gently toss and coat the cereal mixture with the oil mixture.
5. Divide mixture evenly between 2 9-by-13-inch baking pans, and bake, uncovered, for 1 hour, stirring every 15 minutes. Remove from oven, and spread mixture on paper towels. Cool to room temperature, 45 minutes to 1 hour. Store in airtight containers for up to 2 weeks or freeze for up to 2 months.
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