Nuts and Bolts - Mary's Version

Ingredients
6-8 cups of thin stick pretzels (or a 1 pound bag) (adjust to your preference)
4 cups Rice Chex®
4 cups Corn Chex®
2 cups Wheat Chex®
2 cups Cheerios® (adjust to your preference)
1 pound butter
2 cups salted cashews (adjust to your preference)
1 1/2 cups slightly toasted walnuts (3 minutes in microwave) (adjust to your preference)
1 1/2 cups slightly toasted natural almonds (3 minutes in microwave)
1-2 heaping tsp. garlic powder
2 TBS. Lawry’s Seasoning Salt
5 TBS
 
Note:  Most of the ingredients can be adjusted to your preference.. Worcestershire sauce


Directions
Heat nuts at 250 degrees for 15 minutes.
Reduce temperature to 200 degrees.
Melt butter and add seasonings.  Stir well.  
In a large roasting pan (like a turkey roasting pan) combine cereal, pretzels and heated nuts.  
Pour butter mixture over nut/cereal/pretzel mixture.
Bake at 200 degrees for 2 hours stirring every 20 minutes by gently and thoroughly lifting to bring seasoned butter from bottom to top of pan.
Stirring is very important.
After 2 hours if all of the butter mixture looks like it is absorbed, turn off the oven and leave until thoroughly cool.
Then store in airtight containers.
Stores and keeps very well.

Makes never enough