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INGREDIENTS: · 2 cups Wheat Chex · 2 cups Rice Chex · 2 cups Cheerios · 1/2 cups thin pretzel sticks, slightly broken up · 2 cups pecans · 2 cups walnuts · 1/2 cup Spanish peanuts · 1 stick margarine · 4 teaspoons Worcestershire sauce · 1 teaspoon celery salt · 1 teaspoon onion powder · 1/2 rounded teaspoon garlic powder · salt, to taste PREPARATION: Measure cereals, pretzel sticks, pecans, walnuts, and peanuts into a large bowl or food storage bag; gently stir or toss to combine. In a large, deep skillet, melt margarine with Worcestershire sauce. Add celery salt, onion powder and garlic powder. Stir mixture to blend, and with low heat still on, add cereals and nuts. With a spatula, keep turning until all pieces are coated. Spread out on 2 large baking sheets (with sides) and place in oven for 1 hour at 250°. Use a spatula to turn ingredients every 15 minutes. Spread out on paper towels to cool. Taste and add salt, if needed. When cool, store in tightly covered container. Reheat to freshen, if necessary. |
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