People now refer to it as Chex Mix, but growing up, my mom always called it Nuts, Bolts, and Screws. You can buy it pre-packaged, but I'm not a big fan of what they mix together, so I like to make my own. Here's the highfalutin recipe that I use:Half box of Rice Chex
Half box of Corn Chex
Half box of Wheat Chex
Whole box of Multibran Chex
Half container of cashews from Costco
Half bag of pecans from Costco
Half bag of walnuts from Costco
Quarter container of peanuts from Costco
Half bag of thin pretzel sticks
Two sticks of butter
10 tablespoons of Worcestershire sauce (I use French's because it's really cheap)
Three teaspoons of seasoned salt
For a little extra kick, add a tablespoon or two of Tabasco
Get one of those big aluminum pans. I generally layer the above ingredients, alternating between Chex and nuts (e.g., Rice Chex, then cashews, then Wheat Chex, then peanuts, etc.). After all the Chex, nuts and pretzels are in the pan, take the two sticks of butter and nuke it in one of those Pyrex measuring cups for 35 to 45 seconds. In said cup, add in the seasoned salt, Worcestershire sauce and Tabasco. Depending on your taste, you may want to go easier on the sauces and salt; I like it salty, so that's why I add more. Stir it up.
Slowly pour over your pan of mix, going vertical and horizontal to get the most coverage. Put the pan in the oven at 250 to 270 degrees for 90 minutes, stirring the mixture every 30 minutes.
Pretty easy to do. I generally make two batches (note that the above recipe calls for half-boxes/half-containers). I rationalize making this because I have lots of nuts in it (you can't spell nutrition without nut!).
