Nuts and Bolts Snack Mix

By stancec44

Mix can be stored in an airtight container at room temperature for up to 10 days.

Ingredients

• 3 cups toasted corn cereal, such as Chex
• 1 1/2 cups bite-size pretzels
• 1 cup salted dry-roasted peanuts
• 2 garlic cloves
• 1/2 teaspoon coarse salt
• 5 tablespoons unsalted butter
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons paprika
• 1/4 teaspoon cayenne pepper
• 1/4 cup fresh rosemary

Details

Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 225 degrees. Combine toasted corn cereal, pretzels, and peanuts in a large bowl. Mince garlic and mash into a paste with salt. Stir together garlic paste, melted butter, Worcestershire sauce, paprika, and cayenne pepper. Pour over cereal mixture; toss to coat using a rubber spatula. Spread mixture evenly on a rimmed baking sheet. Bake, gently stirring every 20 minutes, until toasted, about 1 hour 20 minutes. Add rosemary. Bake for 20 minutes more. Let cool completely.