2 cups crispy corn cereal squares (such as Corn Chex®)
2 cups crispy rice cereal squares (such as Rice Chex®))
2 cups sesame rice crackers, broken
1 cup tiny fat-free pretzel twists
¾ cup wasabi peas
¼ cup lightly salted dry-roasted peanuts
3 tbsp. unsalted butter
1 tbsp. sugar
1 tbsp. curry powder
1 tbsp. low-sodium soy sauce
1 tsp. Worcestershire sauce
½ tsp. garlic powder
½ tsp. ground cumin
¼ tsp. salt
¼ tsp. ground red pepper
nonstick cooking spray
Instructions
Preheat oven to 200° F. Combine corn cereal, rice cereal, sesame rice crackers, pretzel twists, wasabi peas and peanuts in a large bowl and set aside. Melt the butter in a small saucepan over medium heat. Add sugar, curry powder, soy sauce, Worcestershire sauce, garlic powder, cumin, salt and red pepper and stir with a whisk. Pour butter mixture over cereal mixture, tossing gently to coat. Spread the mixture onto a jellyroll pan coated with nonstick cooking spray. Bake at 200° F for 45 minutes. Cool completely before serving.
