Makes about 12–14 cups Ingredients 3 cups Corn Chex 3 cups Rice Chex 3 cups Wheat Chex (or substitute with more Corn/Rice if you don’t like Wheat) 2 cups mini pretzels (twists or snaps) 1.5-2 cups mixed nuts (or just roasted peanuts or cashews) Seasoning Sauce 12 Tbsp (1.5 sticks) unsalted butter ⅓ cup Worcestershire sauce 2 Tbsp soy sauce (adds umami depth—trust me) 1.5–2 tsp seasoned salt (Lawry’s is classic; start with 1.5 and taste) OR 1 Tbsp of Tony! 1.5 tsp garlic powder 1 tsp onion powder ½–¾ tsp cayenne pepper (or a pinch of cayenne for a subtle kick) Optional holiday upgrade: ½ tsp smoked paprika or ¼ tsp ground mustard Instructions Preheat oven to 250°F (121°C). Line two large sheet pans with parchment or foil for easy cleanup. In a huge bowl (or two bowls), gently....very gently mix all the dry ingredients (cereals, pretzels, nuts, Cheerios, cheese crackers, bagel chips). In a small saucepan or microwave-safe bowl, melt the butter. Whisk in Wo...