Ingredients

• 6 C Wheat Thin crackers
• 4 C mini pretzels
• 2 C salted mixed nuts
• 3 C cheese crackers
• 1/2 C butter, melted
• 1/2 C olive oil
• 1 T balsamic vinegar
• 1 T rice wine vinegar
• 1 T Worcestershire sauce
• 1 t garlic powder
• 1 t onion powder
• 1 t dried basil
• 1 t dried oregano
• 3 t dried parsley
• 1/2 t dried red chili flakes
• 1/2 t salt
• 1/2 t ground black pepper
• 1 C Parmigiano, fine grated

Instructions

1. Toss together the Wheat Thins, pretzels, nuts and cheese crackers, then spread on a foil-covered baking sheet.
2. Whisk together all but the Parmigiano and pour the mixture over the crackers, pretzels and nuts.
3. Bake at 250 for 1 hour and 15 minutes, tossing every 15 minutes.
4. Remove from the oven, let sit 5 minutes, then cover with the Parmigiano and toss.
5. Serve warm or cooled.

Source: Lord Byron's Kitchen

Contributed by: Linda