This recipe debuted in the 1950s.
- 6 tablespoons butter or margarine
- 1 teaspoon seasoned salt
- 4 teaspoons Worcestershire sauce
- 2 cups corn Chex cereal
- 2 cups rice Chex cereal
- 2 cups wheat Chex cereal
- 1 ½ cups Planter’s mixed nuts
Melt butter or margarine in shallow pan over low heat. Stir in seasoned salt and Worcestershire. Add Chex and Planter’s mixed nuts. Mix until all pieces are coated. Heat in 250-degree over for 45 minutes. Stir every 15 minutes. Spread out on absorbent paper to cool. Makes 7 ½ cups.