Ingredients:

  • 6 cups (140g) Corn and Rice Chex cereal
  • 2 cups (150g) Small pretzels
  • 1 cup (150g) Roasted salted peanuts
  • 1 cup (120g) Toasted rye chips or Ritz toasted chips
  • 3 tbsp (42g) Unsalted butter, melted
  • 2 tbsp (30ml) Avocado oil
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (5ml) Liquid smoke
  • 1 tsp (2g) Smoked paprika
  • 1/2 tsp (1g) Garlic powder
  • 1/2 tsp (1g) Onion powder
  • 1/4 tsp (0.5g) Cayenne pepper
  • 1 tbsp (12g) Light brown sugar

Instructions:

  1. Combine the cereal, pretzels, peanuts, and chips in a large mixing bowl. Toss gently by hand to ensure the ingredients are evenly distributed without crushing the cereal.
  2. In a small bowl, whisk together the melted butter, avocado oil, Worcestershire sauce, and liquid smoke. Stir in the smoked paprika, garlic powder, onion powder, cayenne, and brown sugar until the mixture is a smooth, deep-red emulsion.
  3. Drizzle the glaze over the snack mix in three stages, tossing gently between each addition until every piece is lightly coated and mahogany-colored.
  4. For Oven Method: Preheat oven to 250°F (121°C). Spread the mix on a parchment-lined sheet and bake for 75 minutes, stirring every 20 minutes. For Pellet Grill Method: Set grill to 225°F (107°C), spread on a foil-lined tray, and smoke for 75 minutes, stirring every 20 minutes.