Ingredients
6
tablespoons butter or margarine
1
teaspoon chipotle chile pepper powder
1/2
teaspoon ground cumin
1/4
teaspoon garlic salt
2
cups Rice Chex™ cereal
2
cups Wheat Chex™ cereal
1
cup small pretzel twists
1
cup whole cashews
1
cup dry-roasted peanuts
1
can (6 oz) jalapeño-flavored whole almonds
Preparation
In large microwavable bowl, microwave butter on High 45 to 60 seconds or until melted. Stir in chile pepper powder, cumin and garlic salt. Add cereal, pretzels, cashews and peanuts; mix well until cereal and nuts are completely coated.
Microwave uncovered on High 3 minutes, stirring once. Stir in almonds. Spread on ungreased cookie sheet to cool. Store tightly covered at room temperature.
