Buttery Gluten-Free Ranch Chex Mix

Name: Buttery Gluten-Free Ranch Chex Mix
Total time: 85
Yield: 22
Ingredients: 0.5 cup salted butter; 4 cups crispy rice cereal squares (such as Rice Chex®); 2 cups salted cashews; 2 cups pecans; 2 cups gluten-free pretzels; 1 cup dried cranberries; 1 teaspoon dried parsley; 1 teaspoon dried dill weed; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried chives; 1 teaspoon salt; 1 teaspoon ground black pepper; 0.5 cup grated Parmesan cheese

Recipe by Angela Sackett Superhotmama from allrecipes.com

Appetizer,Snack 1 Hr. 25 Mins.

Ingredients

22 servings

•

0.5 cup salted butter
•

4 cups crispy rice cereal squares (such as Rice Chex®)
•

2 cups salted cashews
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2 cups pecans
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2 cups gluten-free pretzels
•

1 cup dried cranberries
•

1 teaspoon dried parsley

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1 teaspoon dried dill weed
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1 teaspoon garlic powder
•

1 teaspoon onion powder
•

1 teaspoon dried chives
•

1 teaspoon salt
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1 teaspoon ground black pepper
•

0.5 cup grated Parmesan cheese

Instructions

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.