5 cups Chex cereal of your choice (or combination)
2 cups mini pretzels or mini pretzel rods
2 cups regular bagel chips (broken into small pieces) or mini bagel chips
1 1/2 cups honey-roasted peanuts
1 stick (8 tablespoons) unsalted butter
1/4 cup honey
3 tablespoons ground mustard powder
1/2 teaspoon no-salt onion powder
1/2 teaspoon fine salt
Arrange a rack in the oven and heat to 300°F. Line a rimmed baking sheet with parchment paper.
Place the cereal, pretzels, bagel chips, and peanuts in a large bowl and mix to combine.
Melt the butter in the microwave or over low heat on the stovetop. Whisk in the honey, mustard, onion powder, and salt until smooth. Pour over the cereal mixture and stir to thoroughly coat. Transfer the mixture to the baking sheet and spread into an even layer.
Bake, stirring every 10 minutes, until the mixture is light golden-brown and toasted, about 30 minutes total. Let cool to room temperature, stirring it occasionally and breaking up the clumps with your hands.
Recipe Notes
- Bagel chips substitution: If you can't find bagel chips, use oyster or bruschetta crackers instead.
- Storage: Store in an airtight container at room temperature for up to 1 week.