Nuts and Bolts Snack Mix

4 C.		Shreddies cereal
1 C.		Peanuts, plain or salted
1 C.		Pretzels (straight style)
½ C.		Margarine
1 Tbs.		Worcestershire sauce
1 tsp.		Garlic powder
1 tsp.		Onion powder
		Salt to taste (not usually required)

Mix cereal, peanuts, pretzels in a shallow baking pan, spreading evenly. In a saucepan on low heat, 
melt the margarine, add the Worcestershire sauce, garlic and onion powders, and blend well. 
Pour over the dry ingredients and toss until coated evenly. Spread mixture onto shallow pan. 
Bake at 275-300 degrees in preheated oven, for 20-25 minutes, or until cereal is toasted and slightly crisp. 
During baking, TURN MIXTURE SEVERAL TIMES. Cool on paper toweling to allow excess do drain. 
Immediately after removing from the oven, salt to taste, if required. Makes 6 cups.

Variations are to add different cereals, like Cheerios or Corn Chex, as well as the Shreddies. 
I also add mixed nuts or other ingredients (like sunflower or pumpkin seeds) that work with this 
kind of snack. My Mom added Parmesan cheese (grated), five minutes into the baking to add a cheesy 
taste. Other flavorings have been tried, including chili powder and ¼ tsp. Tabasco sauce, for a 
hot, spicy flavor. After cooked and cooled, I have seen raisins or Smarties added. 

This base recipe used to appear on Shreddies boxes, about Christmas time each year.

Ken