Instructions:
- Preheat oven to 250°F (120°C). Line a large, rimmed baking sheet with parchment paper.
- In the largest bowl, gently combine all Chex cereals, pretzels, nuts, and bagel chips.
- In a medium saucepan, melt the butter over medium-low heat until it browns lightly and becomes fragrant (beurre noisette).
- Remove butter from heat. Whisk in Worcestershire sauce, brown sugar, garlic powder, onion powder, seasoned salt, and parsley until the sugar dissolves slightly.
- Pour the entire butter mixture slowly over the dry cereal mixture. Gently fold and toss until every piece is evenly coated.
- Spread the coated mixture in a single, thin layer onto the prepared baking sheet(s).
- Bake for 15 minutes. Remove the sheet, gently stir the mixture, and return to the oven.
- Bake for another 15 minutes. Remove again, stir, and bake for the final 15–20 minutes, checking frequently until deeply golden and dry to the touch.
- Remove from the oven. Immediately transfer the mix back into the large bowl. Drizzle with vanilla extract and sprinkle with cinnamon and nutmeg. Toss quickly to distribute the final 'Holly Jolly' spices.
- Spread back onto the baking sheet and allow to cool completely (about 30 minutes) before storing in an airtight container.