Nuts and Bolts Mix / M.S. Living |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 cup(s) toasted corn cereal such as chex |
1 1/2 cup(s) bite size pretzels |
1 cup(s) salted dry-roasted peanuts |
2 clove(s) garlic |
5 tablespoon(s) butter |
2 tablespoon(s) worcestershire sauce |
1 1/2 teaspoon(s) paprika |
1/4 teaspoon(s) cayenne pepper |
1/4 cup(s) fresh rosemary |
Directions:
1. Directions
2. 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
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