Ingredients
Scale
- 3 cups (heaping) gluten free rice chex mix
- 3 cups (heaping) gluten free corn chex mix
- 2 cups gluten free pretzel sticks
- 1/2 cup dry roasted peanuts
- 3/4 cup salted butter, melted
- 1/3 cup Worcestershire sauce
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1/2 teaspoon horseradish powder
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
Instructions
- Preheat your oven to 350F.
- Combine the rice and corn chex with the pretzels and peanuts in a large mixing bowl.
- Stir together the butter, worcestershire, garlic powder, onion powder, horseradish powder, thyme and black pepper together in a small bowl.
- Pour the butter and worcestershire mixture over the chex mix. Immediately, stir and fold everything together to coat and spread the seasoning throughout.
- Pour the mixture onto a baking sheet tray and spread out so that it’s in an even layer. Place in your oven and bake for 6 minutes. Remove from the oven and carefully toss everything and turn the pieces over.
- Place back in the oven for 6 more minutes. Carefully toss everything again to turn the pieces over. Place back in your oven for 4 more minutes or until about 50% of the pieces are toasted brown.
- Remove from the oven and toss. Let cool on the baking sheet tray for 10 minutes. Store in a glass container or sealed bag.
Notes
Horseradish powder can be hard to find so omit if you can’t find it.
- Prep Time: 8
- Cook Time: 14
- Category: snack
- Method: oven
- Cuisine: snack