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Nuts and Bolts
1 box Corn Chex.
1 box Rice Chex.
1 box Cheerios.
16 ounces pretzel sticks
4 cups pecans
1 1/2 cup margarine
3 tablespoons Worcestershire sauce
2 tablespoons garlic powder
2 tablespoons garlic salt
1 teaspoon celery salt
1 1/4 teaspoon red cayenne pepper
4 cups Spanish peanuts
Preheat oven to 200 F. In a large roast pan, mix the cereals, pretzels,
and pecans together. In a saucepan, melt the margarine on low heat. Add
the Worcestershire sauce and the seasonings. Pour this mixture over the
cereal mixture in the roast pan. Mix thoroughly until all is coated. Bake
for 1 1/2 hours, stirring the mixture every 15 minutes. Add the peanuts
and bake for 30 more minutes, again stirring after 15 minutes. Remove the
mixture from the oven. Spread it out on a sheet pan and allow to cool.
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