Nuts and Bolts with Bugles

Those cute little crunchy horn shaped bugles add a nice crunch to this old stand by party mix that I'm sure most of you have a number of recipes for. Bugles may be a new addition for you. I make a huge roaster full early in the holiday season, bag it and put it in the freezer. They stay crisp and fresh for a long time that way. This mix makes a really nice gift in a tin.

• 6 cups Shreddies (These are a Canadian cereal. They are denser and not as light tasting as Chex. If you can't find Shreddies use equal amounts of more Chex cereal)
• 6 cups Cheerios
• 10 cups Rice or Corn Chex, or a combination
• 6 cups pretzels
• 6 cups bugles
• 6 cups peanuts ( I leave these out to make a peanut free snack option, but the addition of nuts is always nice)
• 1 cup butter
• 2 tbsp Worcestershire sauce
• 1 tsp onion powder
• 2 tsp garlic salt
• 2 tsp seasoning salt

1. Measure all dry cereal, bugles and pretzels into a large roasting pan. Make sure it's big enough so you can stir it easily during baking.
2. Melt butter and stir in spices.
3. Drizzle butter/spice mixture over dry ingredients, stirring to coat.
4. Bake in 250º oven for 1 1/2 hours. Set timer and stir mixture every 20 minutes.
5. As the mixture cools it will crisp up. Once cooled bag and store in dry cool place or in freezer. Make sure you use freezer bags to insure they are airtight.

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