½ cup butter

½ cup brown sugar

1 tsp vanilla extract

A pinch of sea salt

4½ cups corn Chex

4½ cups rice Chex

1 cup honey-roasted peanuts

1 cup salted peanuts

2 cups tiny pretzel twists

Preheat the oven to 250 F. Melt the butter in a large bowl. Whisk in the sugar, vanilla, and sea salt until dissolved. Add all the cereal, peanuts, and pretzels to the bowl and toss to combine. Spread evenly on a baking sheet and bake for 1 hour until golden brown, stirring every 15 minutes. Cool completely before serving. The mix can be stored in an airtight container for up to two weeks.

Recipe courtesy of Shirley Dowell, North Vernon