Ingredients
Scale
- 3 cups Corn Chex cereal
- 3 cups Wheat Chex cereal
- 2 cups oyster crackers
- 1 cup salted peanuts
- 3 tablespoons butter, melted
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt (optional, if using unsalted peanuts)
Instructions
- Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine the Corn Chex, Wheat Chex, oyster crackers, and peanuts. Toss gently to distribute evenly.
- In a small bowl, whisk together the melted butter, pumpkin pie spice, garlic powder, and onion powder until well combined.
- Pour the seasoned butter over the cereal mixture. Use a large spoon or your hands to toss everything together, making sure all pieces are evenly coated.
- Spread the mixture in a single layer on your prepared baking sheet. Don’t overcrowd – use two sheets if necessary.
- Bake for 15 minutes, stirring once halfway through. The mix should be golden and fragrant when done.
- Remove from oven and spread on paper towels to cool completely. The mix will continue to crisp up as it cools.
- Store in an airtight container for up to one week. Though it rarely lasts that long once people discover it!
- Prep Time: 10 minutes
- Cook Time: 15 minutes