Cereals, etc.:

4 1/2 cups rice Chex
4 1/2 cups corn Chex
3 cups wheat Chex
2 cups dry roasted peanuts
2 cups Goldfish crackers
2 cups jalapeño pretzel pieces
2 cups garlic rye crisps
1 1/2 cups cashews (optional)

Coating:

1 cup (2 sticks) butter, melted
4 tbsp. Worcestershire sauce
1 1/2 tsp. salt
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 tsp. chili powder
2 tsp. cayenne pepper
3 tsp. Sriracha sauce (optional)

Preheat oven to 250°F.

In a large roasting pan, mix together cereals, pretzels, nuts and crackers.

In a mixing bowl, whisk together melted butter, Worcestershire, salt, garlic powder, onion powder, chili powder and cayenne pepper. Add Sriracha sauce, if desired. Drizzle evenly over cereal mixture and hand toss to combine. Make sure it’s evenly coated.

Bake for 1 hour, stirring every 15 minutes. Cool on paper towels then store in an air tight container for up to 2 weeks.

Submitted by: Greg Dunk