Close your eyes and think pastrami on rye with mustard.
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 10 cups |
Ingredients
- 4 cups crisp corn cereal, such as Corn Chex (about 4 1/2 ounces)
- 4 cups kettle cooked potato chips (about 3 1/2 ounces)
- 2 cups lightly crushed rye melba toast (about 3 ounces)
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespooon garlic powder
- 1 tablespoon mustard powder
- 1 tablespoon light brown sugar
- 2 teaspoons ground coriander
- 1/2 teaspoon ground allspice
- Kosher salt and freshly ground black pepper
- One 2.8-ounce can French fried onions (about 1 1/4 cups)
- 6 ounces beef jerky, cut into bite-size pieces
Instructions
- Preheat the oven to 350 degrees F. Toss the cereal, potato chips and melba together in a large bowl. Whisk the butter, mustard, Worcestershire, garlic powder, mustard powder, brown sugar, coriander, allspice and 1/2 teaspoon each salt and pepper in a separate bowl. Pour the sauce over the snack mix and toss to coat well. Spread out on a rimmed baking sheet and bake until the mix is toasted and almost completely dry, 16 to 18 minutes, tossing about halfway through.
- Remove from the oven and stir in the onions and jerky. Let cool completely, and then store in an airtight container for up to 3 days.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 276 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 8 g |
| Cholesterol | 17 mg |
| Sodium | 550 mg |