2 c. Wheat Chex cereal
2 c. Corn Chex cereal
2 c. Rice Chex cereal
3/4 c. salted nuts
6 Tbsp. butter
4 tsp. Worcestershire sauce
1 tsp. seasoned salt
Heat oven to 250. Melt butter or margarine in a large shallow pan over low heat. Stir in Worcestershire and seasoned salt. Add the cereals and nuts. Mix over low heat until all the pieces are coated. Heat for 45 minutes in the oven, stirring every 15 minutes or so. Spread out on absorbent paper to cool.
Yields 6 3/4 cups.
Vicky Morris
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