Nuts and Bolts Recipe

Heat oven to 250° F
In a heavy bottom pot, over medium heat, melt the butter.
1 lb Butter
Add the seasonings and the sugar to the butter and stir until the sugar dissolves.
3 Tbsp Worcestershire Sauce, 1 Tbsp garlic salt, 2 tsp onion salt, 2 tsp celery salt, 1 tsp season salt, 2 Tbsp Sugar
In 2 large roasting pans, stir together the dry ingredients.
4 Cups Corn Chex, 4 Cups of Rice Chex, 4 Cups Cheerios, 2 Cups Wheat Chex, 2 Cups crispex, 2 Cups bugels, 2 Cups of pretzel sticks, 2 Cups mixed nuts, 1 Cup pecans, 2 Cup cashews, 1 bag gold fish, 1 bag gold fish pretzels, 1 box cheese nips or cheese bites
Once the butter is melted, pour the seasoned butter equally between the two roasting pans.
Stir to coat the cereal and but mixture. Continue to stir until there is no longer any butter pooling in the bottom of the pan.
Portion out the nuts and bolts mixture onto baking sheets, about 6 cups per sheet.
Bake for 90 minutes, rotating and stirring the mixture on the pans every 30 minutes.
Cool completely.
Repeat until all the mix is baked. It took me 3 rotations of 90 minutes to bake this recipe.