Nutrition per serving may change if servings are adjusted.
1½ cups crispy corn and rice cereal
1 cup bite-size shredded wheat biscuits
¾ cup unblanched whole almonds
¼ cup peanuts
2 tablespoons butter
3 tablespoons honey mustard
1 teaspoon Worcestershire sauce
¼ teaspoon garlic powder
⅛ teaspoon cayenne pepper
4 cups plain popped popcorn
Preheat oven to 300°F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. In the prepared pan toss together crispy cereal, wheat biscuits, almonds, and peanuts; set aside.
In a small saucepan heat butter over medium heat until melted. Remove from heat. Stir in mustard, Worcestershire sauce, garlic powder, and cayenne pepper. Drizzle mustard mixture over cereal mixture; toss gently to coat.
Bake for 20 minutes, stirring gently after 10 minutes. Stir in popcorn. Using the edges of the foil, lift popcorn mixture out of pan; cool. Store in an airtight container at room temperature for up to 3 days.