Jump to recipe
Yields:
6 - 8
Prep Time:
15 mins
Total Time:
1 hr 45 mins
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Ingredients
- 3 cups rice cereal squares (such as Chex)
- 2 cups square white cheese crackers
- 1 1/2 cups mini pretzel twists
- 1 cup salted roasted pistachios
- 1 stick salted butter
- 2 Tbsp. finely chopped fresh rosemary
- 1 Tbsp. garlic powder
- 1 tsp. black pepper
- 1 tsp. sugar
- 3/4 tsp. kosher salt
- 1/2 cup dried cranberries
Directions
- Step 1Preheat the oven to 275˚. Combine the cereal, crackers, pretzels and pistachios in a large bowl; toss well. Melt the butter in a medium skillet over medium heat. Remove from the heat and stir in the rosemary, garlic powder, pepper, sugar and salt until well combined. Pour about half of the butter mixture over the cereal mixture and toss to distribute the seasonings.
- Step 2Spread the snack mix on an unlined rimmed baking sheet. Drizzle the remaining butter mixture on top and toss again to evenly coat. Bake until mostly dry and lightly browned, about 45 minutes, stirring every 15 minutes. Stir in the dried cranberries and let cool completely on the baking sheet.
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