This recipe took first place in our Salty & Sweet Snack Mix competition at the 2014 Iowa State Fair.
1-1/2 Cups toasted wheat squares cereal
1 Cup toasted corn square cereal
1 Cup toasted rice square cereal
1 Cup toasted whole grain oat, oatmeal square cereal
1 Cup mini vanilla wafer cookies
1 Cup cheddar flavored snack crackers
1/2 Cup mini graham cracker cookies
1/2 Cup cheddar cheese shoestring potato stix
1/2 Cup dried cranberries
1/2 Cup unsalted dry roasted peanuts
1/4 Cup Crunchy Cheetos (pulverized)
2 Tbsp Worcestershire Powder
2 Tbsp Cheddar-Head Blend
1 Tbsp Sweet Caramel Seasoning
1 Tbsp Honey Powder
1/4 Cup sugar
1/2 Cup melted butter
Preheat oven to 250 degrees. Combine all cereals, crackers, cookies, shoestring potatoes, peanuts and dried fruit.
Smoosh the crunchy Cheetos into a pulverized powder, and combine with the Worcestershire Powder, Cheddar-Head Seasoning, Sweet Caramel Seasoning, Honey Powder, sugar and melted butter in a small pitcher. Whisk to combine.
Drizzle buttery spice mixture over cereal-cracker mixture. Toss to thoroughly coat. Spray a jelly roll pan (rimmed baking sheet) with no-stick spray. Spread coated snack mixture evenly on jelly roll pan. Bake snack mix for 1 hour. Stir every 10 minutes. Remove from oven when mixture is nicely toasted.
Cool before serving. Store leftovers in sealed container for up to one week.
Yields 8 1/2 Cups