Ingredients
- 2 cups mini gluten-free pretzels
- 2 cups rice Chex
- 2 cups corn Chex
- 1 1/4 cups Cheerios
- 1 cup roasted, salted peanuts
- 1/4 cup ghee melted
- 1/4 cup honey
- 2 tablespoons yellow mustard
- 1 tablespoon Hickory liquid smoke
- 1 teaspoon sea salt
- 2 1/2 tablespoons dry mustard powder
Instructions
- Combine the pretzels, Chex, Cheerios and peanuts in the bottom of a large Crock-Pot (mine is 7 quarts) and mix well.
- Whisk all the remaining ingredients, except the dry mustard powder, in a small bowl until well combined. Pour over the mixture and toss until evenly coated.
- Sprinkle on the dry mustard and stir until evenly coated.
- Place a thin kitchen towel over the top of the Crock-Pot and then place the lid over it. The towel absorbs the condensation so your mix isn't soggy!
- Cook for 5 to 6 hours on low heat, stirring every hour, or until all the liquid has evaporated from the bottom of the Crock-Pot. The mixture will feel a bit wet when it's done, but it crisps up once cool (mine took the full 6 hours).
- Once cooked, spread into an even layer on 2 cookie sheets and let cool completely to crisp up!
