Chex Party Mix

Yields 24 servings (3+ quarts).

Ingredients

9 cups combination of Corn Chex, Rice Chex, Wheat Chex, Cheerios and/or Crispix*
2 cups bite-size pretzels
1 1/2 cups salted cocktail peanuts (or mixed nuts)
6 tablespoons butter, melted
2 tablespoons Worcestershire sauce (original recipe uses 2)
1 1⁄2 teaspoons kosher salt
3/4 teaspoon garlic powder (I used 1 teaspoon this time)
1/2 teaspoon onion powder (I used 3/4 teaspoon this time)
Tabasco sauce, optional (I use about 6 shakes, which doesn’t make the mix too spicy)
Optional add-ins: 1 cup bite-size plain, garlic, or pumpernickel bagel chips (or broken into 1-inch pieces if regular-size); sesame sticks; Goldfish crackers

Preheat the oven to 250 degrees F.
In a very large bowl, mix together the cereals, pretzels, and nuts. (Stir in an extra cup or so of optional add-ins now, if using.)
In a small bowl or glass measuring cup, mix together the melted butter, Worcestershire sauce, salt, garlic powder, onion powder, and optional Tabasco sauce.
Drizzle the butter mixture evenly over the cereal mixture, stirring as you pour. Continue to gently stir until the dry ingredients are evenly coated by the wet mixture.
Transfer the mixture to a large roasting pan or two rimmed baking sheets. Bake for 1 hour, stirring every 15 minutes.
Cool thoroughly, and then store in airtight container.

*I often use 4 cups each Rice and Corn Chex and 1 cup Cheerios. Omit the Wheat Chex and choose gluten-free pretzels (Utz has a great option) and other optional add-ins if needing a gluten-free version.