• 4 cups Wheat Chex
• 4 cups  Corn Chex
• 4 cups Rice Chex
• 4 cups Cheerios (plain)
• 2 cups pretzel sticks
• 2 cups salted mixed nuts (no peanuts!)
• 2 cups dry roasted peanuts

Marinade

• 1 cup (2 sticks) butter
• 4 Tablespoons Worcestershire sauce (can substitute soy sauce)
• 4 Tablespoons Tabasco sauce
• 1 Tablespoon salty seasoning like Old Bay Seasoning, Tony Chachere’s, or Season-All

You need several big sheet-cake pans to make this full batch.

Melt butter for marinade in a small sauce pot on medium heat.  Stir to break up chunks as it melts.  Add other seasonings and stir to combine.

In a very large bown, mix up the cereals, pretzels, and nuts.  Pour the marinade over the cereal mixture.  Toss to coat all pieces as much as you can.

Allow cereal mix to soak up marinade while you preheat the oven to 250°F.

Spread coated cereal mix into 2 large sheet cake pans and cook in the oven 1 hour.  In this case, because of the long cooking time and low temperature, you can bake two pans at one time, just separate the racks as much as possible.

Bake for one  hour,  stirring every 15 minutes.  Test for doneness at the end of one hour by spooning a small amount into a cup and allowing it to cool for 5 minutes while the cereals keep baking.  If you like the flavor after 5 minutes, turn off the oven.  If the cereals seem soggy, stir the contents in the pans and keep baking another 15 minutes and test again (spoon a sample into a cup, wait 5 minutes while the cereals keep baking, then eat some of the sample.  Repeat until your cereals are crisp but not burnt.

Spread out on opened paper grocery bags or newspapers covered with paper towels to cool. Store in tightly covered containers or in gallon Ziploc bags.

Makes about 22 cups.