4 cups oven-toasted corn cereal squares
2 (1 1/2 ounce) can FRENCH'S® Potato Sticks
1 cup honey roasted peanuts
3 Tbsp. melted butter or vegetable oil
2 Tbsp. FRENCH'S® Classic Worcestershire Sauce
2 Tbsp. FRANK'S RedHot® Cayenne Pepper Sauce
1/2 tsp. seasoned salt
PLACE cereal, potato sticks and nuts in 3-quart microwave-safe bowl. Combine melted butter, Worcestershire, Frank's RedHot Sauce and seasoned salt in small bowl; mix well.
POUR butter mixture over cereal mixture. Toss well to coat evenly.
MICROWAVE, uncovered, on HIGH 6 minutes, stirring well every 2 minutes. Transfer to paper towels; cool completely.
TEX-MEX SNACK MIX: Add 1 teaspoon each chili powder and ground cumin to butter mixture. Substitute 1 cup regular peanuts for the honey roasted nuts. Prepare as directed. ITALIAN SNACK MIX: Add 11/2 teaspoons Italian seasoning and 1/2 teaspoon garlic powder to butter mixture. Substitute 1/2 cup grated Parmesan cheese and 1/2 cup sliced almonds for the honey roasted nuts. Prepare as directed. INDIAN SNACK MIX: Omit seasoned salt. Add 2 teaspoons each sesame seeds and curry powder and 1/4 teaspoon garlic salt to butter mixture. Substitute 1 cup cashews for the honey roasted nuts. Prepare as directed.