Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) Worcestershire sauce

  2. 2 teaspoon(s) salt

  3. 1 teaspoon(s) chili powder

  4. 2 teaspoon(s) garlic powder

  5. 2 teaspoon(s) onion powder

  6. 3 tablespoon(s) honey

  7. 3 cup(s) cereal , such as Cheerios or shredded wheat

  8. 1 cup(s) mini pretzels

  9. 10 cup(s) popped popcorn , from

  10. 1/2 cup unpopped kernels

  11. 1 cup(s) unsalted peanuts

  12. 1/4 cup(s) (or up to 1/2 cup, if desired) wasabi-coated dried peas

Instructions Jump to Ingredients ↑

  1. Make stovetop popcorn by putting 1/2 cup popcorn kernels and 2 tablespoons canola, vegetable, or coconut oil into a large, deep pot. Cover tightly and cook over medium-high heat until kernels just begin to pop, 3 to 4 minutes. Give pot a firm up-and-down shake every 30 seconds or so. When popping has almost subsided, remove pot from heat.

  2. Preheat oven to 250 degrees F. In a small bowl, whisk together 3 tablespoons water, Worcestershire, salt, chili powder, garlic powder, onion powder, and honey. In a large bowl, mix cereal, pretzels, popcorn, peanuts, and wasabi peas (if using), then pour spice blend over top and toss to coat.

  3. Transfer to a large baking sheet and bake, stirring every 15 minutes or so, until mixture is barely dry, about 50 minutes. Let cool completely before serving.

  4. Looking for party-ready recipes? Try our top guacamole recipes , birthday cakes , or punch recipes .


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