Set your oven to 250°F (120°C). Low and slow is the key here for that golden crunch without burning.

In a large mixing bowl, combine the Rice Chex, Corn Chex, Wheat Chex, pretzels, nuts, and any other mix-ins you're using. Gently toss everything together so it's evenly distributed.

In a small bowl (or saucepan if you’re melting the butter fresh), stir together:

o Melted butter

o Worcestershire sauce

o Seasoned salt

o Garlic powder

o Onion powder

Whisk it well until smooth and combined.

Slowly drizzle the butter mixture over the cereal mix, stirring gently as you go. You want an even coating so every bite is flavorful. Using a spatula makes this easier—and keeps things from breaking apart.

Spread the mix in a single layer on a large, parchment-lined baking sheet. Bake for 1 hour, stirring every 15 minutes to ensure even crisping. This step is crucial for getting that consistent, oven-toasted crunch.

Cool completely

Once it’s golden and fragrant, remove from the oven and let the mix cool completely on the baking sheet. It’ll continue to crisp up as it cools.

If you're doubling the recipe, use two baking sheets to avoid overcrowding. Crowded pans = soggy mix, and nobody wants that.