Ingredients
1 tbsp. Worcestershire sauce
2 tsp. salt
1 tsp. chili powder
2 tsp. garlic powder
2 tsp. onion powder
3 tbsp. honey
3 c. cereal
1 c. mini pretzels
10 c. popped popcorn
1 c. unsalted peanuts
1/4 c. wasabi-coated dried peas (optional)
Preparation
Step 1Make stovetop popcorn by putting 1/2 cup popcorn kernels and 2 tablespoons canola, vegetable, or coconut oil into a large, deep pot. Cover tightly and cook over medium-high heat until kernels just begin to pop, 3 to 4 minutes. Give pot a firm up-and-down shake every 30 seconds or so. When popping has almost subsided, remove pot from heat.Step 2Preheat oven to 250 degrees F. In a small bowl, whisk together 3 tablespoons water, Worcestershire, salt, chili powder, garlic powder, onion powder, and honey. In a large bowl, mix cereal, pretzels, popcorn, peanuts, and wasabi peas (if using), then pour spice blend over top and toss to coat.Step 3Transfer to a large baking sheet and bake, stirring every 15 minutes or so, until mixture is barely dry, about 50 minutes. Let cool completely before serving. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.
