4 tablespoons melted butter
1 tablespoon Worcestershire sauce
1 tablespoon "Frank's red hot" sauce
1/4 teaspoon seasoned salt
1/4 teaspoon "Slap Ya Mama" Hot Cajun Seasoning*
For XX-HOT, add 1/4 to 1/2 teaspoon of finely ground I-cant-feel-my-face from Flatiron Pepper Co:
https://www.flatironpepper.com/products/i-cant-feel-my-face
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 t freshly ground black pepper
3 tablespoons sugar
5 cups Chex cereal** (any kind or a mix of several) or pretzles, corn chips, etc.
1/2 cup peanuts
*If you don't have "Slap Ya Mama", use 1/8 teaspoon of salt and 1/8 t cayenne pepper.
** A good mix is 1 cup each Wheat Chex, Rice Chex, and Corn Chex, plus 1 cup of pretzels and 1 cup of fritos.
Pre-heat oven to 250.
Spray a cookie sheet with non-stick spray.
Mix peanuts & cereal in a big bowl.
Mix remaining ingredients and stir until smooth.
Pour over the cereal & nuts, tossing with your hands to combine.
Spread mixture onto cookie sheet and bake for 1 hour, stirring every 15 minutes.
The mixture will be sticky and not quite crispy, but once cool it will crisp up and the stickiness will harden to a shiny glaze.
So let it cool.
The Johnson Family Cookbook