Instructions

• Preheat the oven to 250°F. Line two half-sheet pans with parchment paper; set pans aside.
• In a very large mixing bowl (or two bowls if needed), combine 6 cups rice squares cereal, 2 cups mini salted pretzels, 2 cups cheese crackers, 2 cups slightly-salted dry roasted peanuts, 2 cups pecan halves or pieces, and 1 cup oyster crackers. Gently toss to mix.
• If the butter is not already melted, melt ½ cup unsalted butter. In a smaller bowl or liquid measuring cup, combine the melted butter and ¼ cup regular olive oil. Add 2 tablespoons Worcestershire sauce, smoked paprika (use 2 to 3 teaspoons, per your taste), hickory liquid smoke (use 3 to 4 teaspoons, per your taste), 3 tablespoons light brown sugar (lightly packed), 1½ teaspoons table salt, 1½ teaspoons crushed red pepper flakes, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon mild chili powder, ¾ teaspoon freshly-ground black pepper, and ¼ teaspoon chipotle powder. Whisk until smooth and evenly blended.
• Gradually drizzle the seasoned butter-and-oil mixture over the snack mixture while tossing with a rubber spatula so all pieces are lightly and evenly coated. If you are working in two bowls, split the snack mixture and the seasoning; whisk the seasoning between pours so the spices do not settle.
• Spread the coated snack mix in an even single layer across the two prepared pans.
• Bake at 250°F for 45 to 50 minutes, stirring and scraping the pans every 15 minutes to ensure even toasting.
• Remove the pans from the oven and let the snack mix cool completely in the pans; it will continue to crisp as it cools.
• Once cool, transfer to airtight containers or zip-top bags. Store at room temperature for up to 1 week or in the freezer for up to 1 month.