Nuts And Bolts

• 2 lbs salted mixed nuts
• 1 (6 ounce) box Corn Chex
• 1 (6 ounce) box Wheat Chex
• 1 (6 ounce) box Rice Chex
• 1 (10 1/2 ounce) box Cheerios toasted oat cereal
• 1 (7 ounce) bag small pretzels
• 1 (5 3/4 ounce) bag slim pretzel sticks
• 1 (4 1/2 ounce) bag pretzel nuggets
• Sauce
• 2 cups vegetable oil (of your choice)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon garlic salt
• 1 tablespoon Lawry's Seasoned Salt

1. Preheat oven to 250 degrees F.
2. In a large roaster pan, mix salted nuts, Corn Chex, Rice Chex, Wheat Chex, Cheerios, pretzel twists, pretzel sticks, and pretzel bits; set aside.
3. In a medium bowl, combine oil, Worcestershire sauce, garlic salt, and season salt; mix till combined.
4. Spoon the seasoned oil mixture over the cereal/nut mixture until the cereal/nut mixture is evenly coated.
5. Bake for 2 hours stirring the cereal/nut mixture every 15 minutes.
6. Remove from oven.
7. Cool before storing cereal/nut mixture in an air-tight container.

nuts, box wheat chex, cereal, pretzels, sauce, vegetable oil, worcestershire sauce, garlic salt, salt

Taken from www.food.com/recipe/nuts-and-bolts-38541 (may not work)