Ingredients:

  • & Salted Nuts (Pecans/Almonds), roughly chopped

Instructions:

  1. Preheat oven to a gentle 275°F (135°C). Line one or two large baking sheets with parchment paper.
  2. In a large mixing bowl, combine all dry base ingredients: cereals, pretzels, nuts, and dried cranberries. Set aside.
  3. In a small saucepan, melt the butter over medium-low heat. Once melted, remove immediately from heat.
  4. Whisk the Worcestershire sauce, brown sugar, garlic powder, onion powder, crushed rosemary, cinnamon, nutmeg, salt, and pepper into the melted butter until well combined.
  5. Pour the seasoned butter mixture evenly over the dry ingredients in the mixing bowl. Gently toss and fold until everything is uniformly coated, taking care not to crush the cereal.
  6. Spread the coated mix in a very thin, even layer across the prepared baking sheet(s). Do not overlap or pile high.
  7. Bake for 30–35 minutes. At the 10-minute mark, gently stir and rotate the pan. Repeat this stirring every 10 minutes to ensure even toasting.
  8. Remove from the oven when lightly toasted and fragrant. Let the mix cool completely on the baking sheet to crisp up fully before storing.