Ingredients

1 cup (2 sticks) unsalted butter

4 garlic cloves, finely minced

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

1/4 teaspoon ground cumin

1 teaspoon kosher salt

4 dashes of hot sauce

1/4 cup Worcestershire sauce

4 cups raw pumpkin seeds

3 cups miniature square pretzels or miniature pretzel twists

3 cups store-bought sesame stick snacks

2 cups plain toasted corn kernels (such as Corn Nuts)

2 cups raw walnut halves or pieces, hulled sunflower seeds, or crispy corn snacks, such as Bugles

Instructions

1. Adjust the oven racks to the lower-third and upper-third positions and preheat the oven to 300°F. Line two baking sheets with parchment paper.
2. In a small saucepan, heat the butter and garlic over medium heat, swirling the pan occasionally, until the butter has melted, 2 to 3 minutes. Turn off the heat, set aside to cool for 5 minutes, then stir in the onion powder, paprika, cumin, salt, hot sauce, and Worcestershire sauce.
3. In a large bowl, combine the pumpkin seeds, pretzels, sesame sticks, corn kernels, and walnuts. Add the butter mixture and use your hands to gently mix until everything is thoroughly coated.
4. Transfer the mixture to the prepared baking sheets and bake until the pumpkin seeds and walnuts are lightly toasted and the mixture is mostly dry, about 1 hour, stirring every 10 minutes. Remove from the oven and let the mix cool completely on the baking sheets. The mix can be stored in zip-top bags or other airtight containers at room temperature for 1 to 2 months.