CEREALS
2 full boxes of Corn Chex
2 full boxes of Rice Chex
2 full boxes of Life Cereal
2 large bags of pretzel sticks
8 pounds of raw cashews

WET INGREDIENTS
6 sticks of melted butter
1 bottle Worcestershire
1/2 bottle Soy Sauce
1/2 bottle Cholula Hot Sauce

DRY INGREDIENTS
Lawry’s Seasoned Salt
Old Bay
Garlic Powder
Onion Powder

INSTRUCTIONS
Once the cereals were mixed together, I added the wet ingredients separately from the dry spices, trying to get as much of an even coverage as possible. The mix was smoked in batches over applewood chips for an hour, then finished in the oven.

The cashews were smoked separately, then finished roasting in the oven with a little butter and the dry mix. They were added at the end.

SNACK ARTIST
Bobby Bostick

CEREALS
2 full boxes of Corn Chex
2 full boxes of Rice Chex
2 full boxes of Cinnamon Chex
1 full boxe of Cinnamon Toast Crunch
6 cups of walnuts

WET INGREDIENTS
4 sticks of melted butter

DRY INGREDIENTS
6 cups of brown sugar
12 teaspoons of ground cinnamon
6 teaspoons of ground ginger
6 teaspoons of ground nutmeg
3 cups dried or freeze-dried apples
6 cups white vanilla baking chips

INSTRUCTIONS

In large microwavable bowl, mix cereals and walnuts.

In microwavable measuring cup, microwave butter on High 30 seconds or until melted. Stir in brown sugar, cinnamon, ginger and nutmeg uncovered, until smooth and bubbly. Pour over cereal mixture; stir until evenly coated.

Put in the oven at 350 for 6 minutes, stirring after each minute. Sprinkle apples evenly over cereal mixture.

In small microwavable bowl, microwave white vanilla baking chips and shortening uncovered until chips can be stirred smooth. Drizzle over cereal mixture; let stand until set. Break into bite-size pieces.

SNACK ARTIST
Evan Miller