Nuts & Bolts, Tex-Mex Style

• 1 (15 ounce) box Cheerios toasted oat cereal
• 1 (15 ounce) box Wheat Chex
• 1 (8 ounce) box Rice Chex
• 3 3/4 cups dry-roasted unsalted peanuts
• 1 (10 ounce) box very thin pretzel sticks
• 1 1/2 cups vegetable oil
• 2 tablespoons chili powder
• 1 tablespoon garlic salt
• 1 tablespoon salt
• 1 3/4 teaspoons Tabasco sauce

1. Preheat oven to 250 degrees.
2. Mix cereals, nuts and pretzels in one very large or two small roasting pans.
3. Heat the remaining ingredients in a saucepan over moderate heat. Stir occasionally until small bubbles appear on bottom of pan.
4. Gradually pour hot, seasoned oil over cereal mixture, stirring gently to coat well.
5. Bake 1-1/2 to 2 hours, stirring every 15 minutes. Remove from oven and cool. Store in airtight containers.
6. Note that regular salted roasted peanuts may be substituted for the peanuts specified above.

cereal, box wheat chex, peanuts, vegetable oil, chili powder, garlic salt, salt, tabasco sauce

Taken from www.food.com/recipe/nuts-bolts-tex-mex-style-131609 (may not work)