Prep Time:
15 mins
Cook Time:
2 hrs
Additional Time:
1 hr
Total Time:
3 hrs 15 mins
Servings:
88
Yield:
22 cups
Ingredients
Directions
Gather all ingredients and preheat the oven to 250 degrees F (120 degrees C).
Carson Downing / Food Styling: Holly Dreesman / Prop Styling: Joseph Wanek
Heat butter, Worcestershire sauce, garlic salt, and celery salt over low heat in a medium saucepan until butter has melted.
Carson Downing / Food Styling: Holly Dreesman / Prop Styling: Joseph Wanek
Combine cereals, nuts, and pretzel sticks in a large mixing bowl. Evenly pour butter mixture over top. Gently stir until evenly coated; transfer to a large roasting pan.
Carson Downing / Food Styling: Holly Dreesman / Prop Styling: Joseph Wanek
Bake in the preheated oven until golden and fragrant, about 2 hours, stirring gently every 15 minutes.
Carson Downing / Food Styling: Holly Dreesman / Prop Styling: Joseph Wanek
Let mix cool completely at room temperature, about 1 hour. Store in airtight containers or large resealable bags.
Carson Downing / Food Styling: Holly Dreesman / Prop Styling: Joseph Wanek
Cook’s Note
This recipe makes a huge batch. You can halve or quarter it for smaller batches. I always store extra in the freezer.
Swap out half the pretzels for 2 cups honey-roasted peanuts for a sweet and savory twist.
Nutrition Facts (per serving)
| 105 | Calories |
| 7g | Fat |
| 9g | Carbs |
| 2g | Protein |
