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
Preparation
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.
