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Nuts and Bolts
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Ingredients | |
3 cups | toasted corn cereal, such as Chex |
1 1/2 cups | bite-size pretzels |
1 cup | salted dry-roasted peanuts |
2 | garlic cloves |
1/2 teaspoon | coarse salt |
5 tablespoons | unsalted butter |
2 tablespoons | Worcestershire sauce |
1 1/2 teaspoons | paprika |
1/4 teaspoon | cayenne pepper |
1/4 cup | fresh rosemary |
Directions
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.
Cook's Note
Mix can be stored in an airtight container at room temperature for up to 10 days.
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