Ingredients:
3 c. corn and rice cereal
3 c. crisp oat cereal circles
3 c. whole wheat cereal squares
3 c. fish-shaped cheese crackers
3 c. pretzel sticks
3 c. corn and rice cereal
3 c. crisp oat cereal circles
3 c. whole wheat cereal squares
3 c. fish-shaped cheese crackers
3 c. pretzel sticks
(you may use any type of cereal or small cracker)
1/2 c. unsalted, blanched peanuts
3/4 c. Garlic Olive Oil
1/4 c. Chipotle Olive Oil
4 Tbsp. Italian Herbs Balsamic
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. celery salt
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/2 c. unsalted, blanched peanuts
3/4 c. Garlic Olive Oil
1/4 c. Chipotle Olive Oil
4 Tbsp. Italian Herbs Balsamic
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. celery salt
1/2 tsp. cayenne pepper
1/2 tsp. salt
Preheat oven to 250 degrees F. Combine first 6 ingredients in a large roasting pan, set aside. Heat oil in a small saucepan over medium heat. Whisk in next 8 ingredients until blended. Pour mixture over cereal mixture and toss gently to coat. Bake, stirring every 30 minutes, for 2 hours. Cool completely in a pan on a rack. Store in an airtight container in a cool dry place for up to 1 week or freeze for up to 1 month.
