Ingredients:
5 cups pretzel sticks
4 cups round toasted oat cereal
4 cups bite-size wheat or bran square cereal or shredded wheat biscuits
3 cups mixed nuts
1 cup margarine or butter
3 tbsp Worcestershire sauce
1/2 tsp garlic powder
Several drops hot pepper sauce (optional)_
Directions:
In large roasting pan, combine pretzels, oat cereal, wheat cereal, and mixed nuts;set aside.
In small saucepan, heat and stir butter, Worcestershire sauce, garlic powder, and hot pepper sauce, until butter melts.
Drizzle butter mixture over ceereal mixture; stir gently to coat.
Bake in a 300 degree oven for 45 minutes, stirring every 15 minutes. Spread on a large piece of foil to cool. Store in an airtight container.
Ingredients:
4 cups bite-size corn chex
4 cups bite-size rice chex
2 cups pretzel knots
1 cup sliced almonds
3/4 cup packed brown sugar
6 tbsp butter
3 tbsp light Karo corn syrup
1/4 tsp baking soda
1 cup dried cranb erries, blueberries, or cherries
Directions:
In a large roasting pan, combine corn chex, rice chex, pretzels, and almonds; set aside
In a medium saucepan, combine brown sugar, butter, and corn syrup. Cook and stir over medium heat, until mixture boils. Continue boiling at a moderate, steady rate, without stirring, for 5 minutes. Remove saucepan from heat; stir in baking soda. Pour over cereal mixture; stir gently to coat.
Bake in a 300 degree oven for 15 minutes; stir cereal mixture and bake 5 minutes more. Remove from oven; stir in dried fruit. Spread on large piece of buttered foil to cool. Break into pieces. Store in an airtight container.