3 c. crisp bite size corn cereal
1 1/2 c. bite size pretzel nuggets or pecans
1 1/2 c. unsalted dry roasted peanuts
1 tsp. garlic salt
1/3 c. butter, melted
2 tsp. Worcestershire sauce

Heat oven 250. Mix cereal, pretzels, peanuts and pecans in large pan. Mix melted butter, garlic salt and Worcestershire sauce and pour over cereal mixture. Mix well with rubber spatula to coat. Bake 1 hour, stir 3 or 4 times while cooking. Cool completely in pan. Store in tight covered container at room temperature. Will keep up to 2 months.