6 tablespoons butter
2 tablespoons Worcestershire sauce
2 teaspoons Tony Chachere’s Creole Seasoning
1 teaspoon garlic powder
3 cups Corn Chex
3 cups Rice Chex
3 cups Cheerios
3/4 cup roasted and salted whole almonds
3/4 cup roasted and salted cashews
1½ cups broken pretzel sticks
Preheat oven to 250°F. Place butter in large roasting pan and put in oven to melt. Add Worcestershire sauce, Creole seasoning and garlic powder. Mix well.
Gradually add cereals, nuts and pretzels, stirring to coat with butter mixture. Bake in 250-degree oven for 1 hour, stirring every 15 minutes. Spread Chex mix on paper towels to cool. Store in airtight container.
- Recipe courtesy of Sue Doeden