Ingredients:

Instructions:

  1. Preheat oven to 250°F (120°C). Line two large baking sheets with parchment paper.
  2. In a very large mixing bowl, gently combine the Rice Chex, Corn Chex, pretzels, and mixed nuts.
  3. In a saucepan, melt the butter. Whisk in the brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until the sugar is dissolved and the mixture is smooth. Bring briefly to a gentle simmer, then remove from heat.
  4. Pour the warm butter mixture evenly over the dry ingredients in the large bowl. Using a rubber spatula, gently fold everything together until all the cereal and pretzels are evenly coated.
  5. Divide the mixture evenly between the two prepared baking sheets, spreading into a thin, single layer.
  6. Bake for 45 minutes. At the 22-minute mark, gently toss the mix on the pans using a spatula to ensure even crisping.
  7. Remove from the oven and let the mix cool completely on the baking sheets to achieve maximum crunch.
  8. Once fully cool, transfer the mix to a very large bowl. If using, place the powdered sugar in a sieve and dust lightly over the mix, tossing gently to coat.
  9. Store the finished Holiday Chex Mix in an airtight container at room temperature.