← Nouns Cooking · American

Ingredients

• 270 g corn, rice and wheat cereal squares (about 9 cups)
• 100 g small pretzel twists or sticks
• 150 g salted mixed nuts or peanuts
• 115 g Butter, melted
• 3 tbsp Worcestershire sauce
• 1½ tsp seasoned salt or fine salt
• 1 tsp Garlic powder
• ¾ tsp Onion powder
• ½ tsp Smoked paprika

Method

1. Heat the oven to 120°C (100°C fan, 250°F). Tip the cereal, pretzels and nuts into a large roasting tin.
2. Whisk the melted butter with the Worcestershire, salt, garlic and onion powders and paprika.
3. Drizzle the butter mixture over the dry mix, tossing gently with a big spoon until everything is evenly coated.
4. Bake for 1 hour, stirring every 15 min so it toasts evenly.
5. Spread out on kitchen paper or a tray to cool completely, then store in an airtight container for up to 2 weeks.

Tips

• Worcestershire sauce contains anchovy; use a vegetarian version to make it meat-free.
• Contains nuts, wheat and dairy. Swap the nuts for more pretzels for a nut-free batch.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef Jo Cooks