Ingredients
1/4
cup butter or margarine
4 1/2
teaspoons chopped fresh rosemary leaves
1
teaspoon garlic salt
2
cups Corn Chex™ cereal
2
cups Rice Chex™ cereal
2
cups Wheat Chex™ cereal
1
cup unblanched whole almonds, toasted
1
cup bite-size Parmesan-and-Cheddar-flavored cheese crackers
Preparation
In large microwavable bowl, microwave butter on High about 45 seconds or until melted. Stir in rosemary and garlic salt. Add cereals, almonds and crackers; mix well.
Microwave uncovered on High 3 to 4 minutes, stirring once. Spread on cookie sheet to cool. Store tightly covered at room temperature.
