3 C. puffed corn cereal
2 C. corn and rice cereal squares
2 1/2 C. mini pretzel sticks
1 1/2 C. cashew pieces
6 T. butter
1 T. Worcestershire sauce
1 1/2 t. chili powder
1 t. garlic powder
3 C. cheese cracker squares
Combine first 4 ingredients in a large roaster; set aside. Add butter, Worcestershire sauce, chili powder and garlic powder to a small saucepan; heat over low heat until butter melts. Drizzle over cereal mix and toss gently to coat. Bake at 300 degrees for 30 minutes, stirring every 10 minutes. Add cheese crackers; tossing to mix. Spread mix out on foil to cool. Store in an airtight container up to 5 days. Makes 11 cups.
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