Ingredients
- 1 pkg (35g) dry sour cream sauce mix
- 1 ml or 1/4 tsp dried dill weed
- 2 L or 8 cups Crispix* Cereal
- 500 ml or 2 cups pretzels
- 45 ml or 3 tbsp vegetable oil
Directions
1. Combine sauce mix and dill weed. Set aside.
2. In large bowl, combine cereal and peanuts. Pour oil over cereal mixture. Using 2 spatulas, gently toss until well coated. Add seasoning mixture and toss again until well coated. Store in airtight container.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
