Ingredients
4 cups Corn Chex4 cups Rice Chex3 cups miniature pretzels1 cup slivered almonds1/3 cup butter, melted3 tablespoons Louisiana-style hot sauce4-1/2 teaspoons Worcestershire sauce2-1/2 teaspoons curry powder1 teaspoon onion powder1 teaspoon seasoned salt1/4 teaspoon ground chipotle pepper1 cup golden raisins
Preparation
In a large bowl, combine the cereals, pretzels and almonds. In a small bowl, combine the butter, hot sauce, Worcestershire sauce and seasonings. Drizzle over cereal mixture; toss to coat.
Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 250° for 45 minutes or until golden brown, stirring every 15 minutes. Stir in raisins. Cool completely on wire racks. Store in airtight containers.
