Ingredients

The following ingredients have 10 Servings
  • ¼ cup (50g) brown sugar (packed)
  • 2 tablespoons smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground pepper
  • 8 tablespoons (113g) unsalted butter (melted)
  • 4 cups rice, wheat, and/or corn Chex cereal
  • 3 cups pretzels
  • 2 cups raw almonds

Instruction

  • Stir together brown sugar, paprika, salt, garlic powder, chili powder, onion powder, and pepper. Stir in the melted butter.
  • Place cereal, pretzels, and almonds in the bottom of a 5-7 quart slow cooker. Tip: use a slow cooker liner to help with easy clean-up.
  • Pour butter mixture over the top and stir to coat.
  • Cover and cook on low, stirring every 20 minutes, until mixture is hot and coated, about 1 to 1 1/2 hours. Be sure to stir it well. Turn hot mix out onto a cookie sheet and let cool.
  • Store in an airtight container for up to 5 days.