• 1 stick butter
  • 1 1/4 tsp.garlic powder
  • 3/4 tsp.kosher salt
  • 1/2 tsp. paprika
  • pinch ground cayenne pepper, more to taste
  • 4 cups rice Chex® cereal
  • 4 cups corn Chex® cereal
  • 2 cups gluten-free pretzel sticks, such as Snyder’s
  • 1 (12-oz.) container roasted mixed nuts
  • 3/4 cup grated Parmesan cheese
  1. Add butter to a microwave-safe bowl.  Heat for 30 seconds or until melted. Whisk in the garlic powder, kosher salt, paprika and cayenne; set aside.
  2. Stir the cereals and nuts together in the slow cooker crock. Whisk butter mixture once more, then pour it over the cereal mixture, scraping any remaining seasonings onto the cereal.
  3. Stir the cereal mixture until it is evenly coated with the butter and seasonings.  Sprinkle the Parmesan over the cereal and stir well.
  4. Cover and cook 1 hour on HIGH. Stir well. Prop lid open with a wooden spoon and cook another 40 minutes.
  5. Transfer the cereal mix to a parchment lined baking sheet and allow it to cool completely. Transfer to a sealed container and store for up to 2 weeks at room temperature

Some fabulous gluten-free pantry ingredients:
Rice and Corn Chex
Snyder’s Gluten-Free Pretzel Sticks