Ingredients (14 servings):

1/2 cup salted butter

1/2 cup robust maple syrup

1 tsp seasoned salt

1 and 1/4 tsp cinnamon

1 and 1/2 tbsp Worcestershire sauce

3 cups corn Chex cereal

3 cups rice Chex cereal

2 2/3 cups wheat Chex cereal

2 cups salted mixed nuts

2 cups mini pretzel twists mini sticks or squares work too

Instructions:

Prep: Preheat oven to 350℉. Add the stick of butter to a large roasting pan (or divide between two 9×13 pans – basically, you need a pan with sides so the chex doesn't spill out when you stir it during the bake) and place this in the oven so the butter can melt while the oven preheats.

Make Chex: Once the butter is melted, add the maple syrup, seasoned salt and Worcestershire sauce. Stir to combine everything well. Add the chex, pretzels, and nuts and stir to evenly coat everything in the maple seasoning mixture.

Bake: Bake for 25-44 minutes, stirring every 10 minutes, then stirring every 5 minutes after the 20 minute mark, until deeply golden brown and crisp.

Serve & Store: Pour onto a clean baking sheet to let cool. Enjoy once cool or cool enough to handle. Store cooled leftovers in an airtight container at room temperature for 1-2 weeks.

Notes

Slow Cooker – It’s not my favorite method because it takes a long time, but you can make this in the slow cooker. Add the dry ingredients, then stir the melted butter and seasonings together, and toss with the dry mixture. Cook on low, stirring every 35 minutes so it doesn’t burn. Cook for about 3 hours total.