9 cups total (3 each) Rice, Corn and Wheat Chex™ (or equivalent)
1 ½ cups mixed nuts, or nuts of your choosing (I like peanuts and almonds)
1 ½ cups pretzels
1 package Spielman Bagels™ Herb & Salt Bagel chips (or 1.5oz equivalent)
1 cup cheese crackers
1 ½ cups Bugles™
1 cup (2 sticks) butter
2 cloves of garlic, minced to a paste
¼ cup onion, grated (use a box grater on about ⅓ of a large onion)
1 Tablespoon fresh rosemary, minced
4 Tablespoons Bobbie’s Boat Sauce Classic or Hot
Preheat oven to 250 and line 2 sheet pans with parchment paper or silicone.
Combine cereals, nuts and snacky items in a large bowl.
Slowly heat up butter in a small saucepan while you prepare garlic and onion. I like to mash the garlic with the salt in a mortar and pestle to get a puree. Add garlic, onion, salt and Boat Sauce (and rosemary) to butter and when butter is melted, turn off heat. For even toastier flavor, allow the butter to become a nutty brown before adding the rest of the ingredients.
Pour butter over the big bowl, and toss thoroughly. Really the most effective way is using your hands; they will be delicious.
Spread contents evenly over 2 sheet pans, and bake for one hour, stirring and rotating pans every 20 minutes.