Katie's Chex Mix

Jim used to think I made "special" Chex mix since it's not the same as the kind you buy in the bag at the store, but honestly I've just revamped the old standard recipe on the back of the Chex box. Neither of us are pretzel fans, so we leave those out (along with the other stuff they've added in the past few years, like bagel chips or oyster crackers), and we both prefer corn and wheat Chex over rice, so we just use more of the other two and skip the rice. The cereal box now gives you microwave-cooking directions, but it just doesn't give the cereal the same crunch and flavor. I tweaked the spices and their measurements slightly, but really, it's just the stuff we made at home when I was a kid...and it's Jim's absolute favorite snack in the world. :)

Yields 11 servings (serving size 1 cup mixture)
Ingredients
* 5 cups Corn Chex cereal
* 5 cups Wheat Chex cereal
* 1 cup mixed nuts, lightly salted using sea salt version
* 4 tablespoons (1/2 stick) butter, melted
* 4 tablespoons low sodium Worcestershire sauce
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 teaspoon spicy salt (Slap Yo Mama, Tobasco Spicy Salt, or seasoned salt)
Preparation
1. Preheat oven to 250 degrees.
2. In a large mixing bowl, combine cereals and nuts, stir.
3. In a small bowl, combine butter, Worcestershire sauce, powders, and salt; stir well.
4. Drizzle butter mixture over cereal mixture and stir with a spatula to thoroughly coat.
5. Spread cereal mixture on 2 cookie sheets; bake at 250 degrees for 1 hour, removing from oven to stir at 20-minute intervals.
6. Cool completely; store in airtight containers.
Yep, that's really it!