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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 42 |
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Cayenne pepper packs some punch in this crunchy blend of cereal, crackers, pretzels and peanuts from Terry Kuehn of Waunkee, Wisconsin. Although it makes a big batch, you might have to make more at halftime! Ingredients:
4 cups corn chex |
4 cups rice chex |
4 cups wheat chex |
1 package (10 ounces) pretzel sticks |
2 cups dry roasted peanuts |
1 package (6 ounces) miniature fish-shaped crackers |
1 cup butter, melted |
1/4 cup worcestershire sauce |
1 teaspoon seasoned salt |
1/8 to 1/4 teaspoon cayenne pepper |
Directions:
1. In a large bowl, combine the first six ingredients. In a small bowl, combine the butter, Worcestershire sauce, seasoned salt and cayenne; pour over cereal mixture and stir to coat. Spread into two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 300° for 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight containers. Yield: about 4 quarts.
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