ASIAN NUTS AND BOLTS

Ingredients

• 1/4 cup salted butter
• 1 tbsp granulated sugar
• 1 tbsp curry powder
• 1 tbsp soy sauce
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp cayenne pepper
• 2 cups corn-and-rice cereal squares
• 2 cups whole wheat cereal squares
• 2 cups rice crackers, broken
• 1 cup miniature pretzel twists
• 1/2 cup salted peanuts
• 1 cup wasabi peas

Directions

1. Preheat oven to 250°F.
2. Combine butter, sugar, curry powder, soy sauce, Worcestershire sauce, garlic powder, cumin, salt and cayenne in a small saucepan. Cook over low heat, stirring frequently, until butter is melted and sugar is dissolved.
3. Combine corn-and-rice cereal squares, whole wheat cereal squares, rice crackers, pretzel twists and peanuts in a large roasting pan. Drizzle butter mixture over cereal mixture; toss to coat.
4. Bake, stirring twice, until lightly browned, about 40 minutes; cool. Stir in wasabi peas. Store in an airtight container in a cool dry place for up to 2 weeks.