Servings: Makes about 18 cups
1/4 cup butter, melted
3 tablespoons barbecue sauce
2 tablespoons Worcestershire sauce
2 tablespoons light corn syrup
1 (1-ounce) envelope ranch dressing mix
1 tablespoon smoked paprika
1/4 teaspoon powdered mustard
1/8 teaspoon ground red pepper (optional)
4 cups corn-and-rice cereal*
4 cups corn cereal squares*
3 cups bite-size Cheddar cheese crackers*
3 cups baked snack crackers*
3 cups pretzel twists
1 cup dry-roasted peanuts
1. Preheat oven to 250°.
2. In a small bowl, whisk together melted butter and next 7 ingredients. In a large roasting pan, combine cereals and all remaining ingredients. Pour butter mixture over cereal mixture, tossing to coat.
3. Bake, stirring every 15 minutes, for 1 hour or until crispy. Spread mixture in a single layer on wax paper to cool. Store in airtight containers for up to 1 week.
*We used Crispix and Corn Chex cereals, Cheez-Its, and Wheat Thins Original Crackers.
Recipe Courtesy of Paula Deen