Nuts and Bolts

• 3 cups Plain Cheerios
• 3 cups Rice Chex
• 3 cups Corn Chex
• 3 cups Wheat Chex
• 1 cup Mixed Nuts
• 1/2 cups Pecans
• 1/2 cups Cashews
• 1 cup Mini Pretzel Sticks
• 6 Tablespoons Butter Or Margarine
• 2 Tablespoons Worcestershire Sauce
• 1/2 teaspoons Salt (I Use Lawry's Seasoned Salt)
• 3/4 teaspoons Garlic Powder
• 1/2 teaspoons Onion Powder

1. Preheat oven to 250 degrees.
2. In a large roasting pan, mix together cereals, nuts and pretzels.
3. Melt butter and add to it the seasonings and mix well.
4. Drizzle butter mixture over the cereal mix and stir well.
5. Bake for 2 hours, stirring well every 15-20 minutes.
6. Store in gallon-sized Ziploc bags or in a large popcorn tin.

cheerios, rice, pecans, cashews, butter, worcestershire sauce, salt, garlic, onion powder

Taken from tastykitchen.com/recipes/appetizers-and-snacks/nuts-and-bolts/ (may not work)