Preheat oven to 350°F.
Prepare popcorn according to package directions. Remove all unpopped kernels. Place popped corn, peanuts, pretzels and cereal in 2 gallon resealable bag; set aside.
Melt Fleischmann’s; blend in mustard until smooth. Pour over popped corn mixture; seal bag and toss gently to coat evenly. Sprinkle popcorn mixture with herb-and-spice blend; toss again.
Spread popcorn mixture onto 15x10-inch jelly roll pan. Bake for 5 minutes. Store leftover snack in airtight container.
