Instructions

• Preheat oven to 300°F (150°C). Prepare two rimmed baking sheets (line with parchment or leave unlined).
• In a very large bowl, add 2 sleeves saltine crackers and 18–20 pretzel twists.
• Add 2 tablespoons raw sesame seeds, 1 tablespoon poppy seeds, 2 teaspoons dried parsley, 2 teaspoons dried chives, 1 teaspoon dried dill, 2 teaspoons smoked paprika, 1/2–1 teaspoon chili flakes (adjust to taste), 2 teaspoons garlic powder, 2 teaspoons onion powder, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 cup grated Parmesan cheese, and 1 tablespoon fresh chopped rosemary.
• Pour 1 stick (8 tablespoons) melted salted butter and 1 tablespoon Worcestershire sauce over the crackers and pretzels.
• Gently toss the mixture for 3–5 minutes with two large spatulas or clean hands until all pieces are evenly coated.
• Spread the coated crackers and pretzels in a single layer across the two prepared rimmed baking sheets (divide evenly).
• Bake at 300°F for 35–45 minutes, stirring and flipping the mixture once about halfway through baking (around 18–22 minutes) so pieces brown evenly.
• Remove from oven and let cool completely on the baking sheets (about 15–20 minutes) so the mixture crisps.
• Transfer cooled mixture to an airtight container; store up to 1 week. Serve once cooled.