| 2 | cups Corn Chex® cereal |
| 2 | cups bite-size shredded wheat cereal |
| 2 | cups pretzel sticks |
| 1 | cup cashews |
| 1/4 | cup butter or margarine |
| 1 1/2 | teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves |
| 1 | teaspoon onion powder |
| 1/4 | teaspoon red pepper sauce |
| 1. | Heat oven to 325°F. |
| 2. | In ungreased 13x9-inch pan, mix cereals, pretzel sticks and cashews. In 1-quart saucepan, melt butter over medium heat. Remove from heat; stir in tarragon, onion powder and pepper sauce. Pour over cereal mixture, stirring until evenly coated. |
| 3. | Bake uncovered about 25 minutes, stirring occasionally, until hot. Serve warm or cool. Store in airtight container. |
|
| Cover and refrigerate the cooled snack mix for up to a week. If you'd like, spread the snack mix in a pan and warm about 10 minutes in a 300°F oven. |
|
| Mixed nuts—in place of the cashews—adds even more variety to this medley of munchies! |
Nutrition Information:
180 ( 90); 10g ( 3 1/2g, 0g); 10mg; 210mg; 20g ( 2g, 2g); 4g 4%; 0%; 4%; 15% 1 ; 0 ; 0 ; 2 1