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- Preparing Time: 1 hour and 25 minutes
- Total Time: -
- Served Person: 22
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried dill weed
- 1 teaspoon dried parsley
- 1 teaspoon ground black pepper
- 1 cup dried cranberries
- 2 cups pecans
- 1 teaspoon dried chives
- 2 cups salted cashews
- 1/2 cup salted butter
- 4 cups crispy rice cereal squares (such as rice chex®)
- 2 cups gluten-free pretzels
- ranch mix:
- Carbohydrate 10.4
- Cholesterol 13
- Fat 17.6
- Protein 3.6
- Sodium 245
- Calories 202 calories;
Preheat the oven to 250 degrees F (120 degrees C). Line 2 large baking sheets with parchment paper. Place butter in a microwave-safe bowl and melt in the microwave, about 1 minute. Mix rice cereal squares, cashews, pecans, pretzels, and cranberries together in a large bowl. Add parsley, dill, garlic powder, onion powder, chives, salt, and black pepper to the bowl with the melted butter. Toss with cereal mixture and spread onto the prepared baking sheets. Bake in the preheated oven for 1 hour. Sprinkle baking sheets evenly with Parmesan cheese and return to the oven; bake 15 minutes more. Serve immediately or store in a tightly sealed jar in the refrigerator for 1 week.
