• 5 cups bite-size shredded wheat cereal
  • 3/4 cup mixed nuts
  • 1/3 cup butter, melted
  • 1 1/2 teaspoons dry mustard
  • 1 teaspoon thyme
  • 1/4 teaspoon cayenne pepper
  • 2 quarts popped popcorn*
  • Salt, as desired

Preheat oven at 350°F. Combine cereal and nuts in a large bowl. Combine butter, mustard, thyme, and cayenne in a small bowl; drizzle over cereal mixture, tossing to coat. Pour cereal mixture into a 15 x 10 x 1-inch baking pan. Bake for 15 minutes, stirring every 5 minutes. Remove mixture from oven and pour back into large bowl; immediately add popcorn, tossing gently to combine. Store in airtight container.

*Using a Presto® popcorn popper, prepare popcorn as directed in the popper's instruction manual, removing any unpopped kernels.  

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