Difficulty: Easy
Yield: 10 cups
Nutritional Facts per Serving (1 of 12 servings): Calories 276, Total Fat 14 g, Saturated Fat 5 g, Carbohydrates 30 g, Dietary Fiber 2 g, Sugar 3 g, Protein 8 g, Cholesterol 17 mg, Sodium 550 mg
Total Time: 35 minutes
Preparation: 15 minutes
Cooking: 20 minutes

Craving the bold, savory punch of pastrami on rye with a zesty mustard kick? This addictive snack mix brings that deli delight straight to your bowlirresistible crunch awaits!

4 cups crisp corn cereal, like Corn Chex (approximately 4 1/2 ounces)
4 cups kettle-cooked potato chips (about 3 1/2 ounces)
2 cups lightly crushed rye melba toast (roughly 3 ounces)
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon mustard powder
1 tablespoon light brown sugar
2 teaspoons ground coriander
1/2 teaspoon ground allspice
Kosher salt and freshly ground black pepper
One 2.8-ounce can of French fried onions (around 1 1/4 cups)
6 ounces beef jerky, chopped into bite-sized pieces

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Preheat your oven to 350F. In a large bowl, toss together the corn cereal, potato chips, and rye melba toast. Whisk the melted butter, Dijon mustard, Worcestershire sauce, garlic powder, mustard powder, brown sugar, coriander, allspice, and 1/2 teaspoon each salt and pepper in another bowl. Drizzle over the mix and stir until every piece is coated in that tantalizing flavor.
Spread evenly on a rimmed baking sheet. Bake 16-18 minutes, stirring halfway, until golden, toasty, and mostly dryyour kitchen will smell amazing!
Remove from oven and gently fold in French fried onions and chopped beef jerky. Cool completely, then store in an airtight container. Enjoy fresh for up to 3 daysperfect for game day or anytime cravings hit!