1/2 cup (1 stick) butter, divided (I use Land o' Lakes)
1 cup raw peanuts, shelled
1/4 cup rye chips (I use Gardetto's)
1/4 cup small stick-style pretzels
1 tsp. seasoned salt (Lawry's)
1 tsp. Kosher or sea salt
4 tsp. Worcestershire sauce
6 cups total Chex cereal (any combination you prefer)
1 tsp. cane sugar
1/8 cup warm water

First, preheat your oven to slow (215°F). Separate your butter in half.

In a small saucepan, melt the first half of butter down, but do not let it simmer or boil at all. As soon as the butter is melted, remove from heat. Now add the peanuts to the melted butter and mix well.

Spread the peanuts and butter evenly on a cookie sheet and sprinkle with Kosher salt. Place peanuts in the oven, on the top rack. Stir peanuts every 15 minutes. Roast the peanuts at 215°F for 45 to 60 minutes, but make sure you remove them before they begin to turn a darker color.

Set the cookie sheet with the peanuts aside, and allow to cool.

Raise oven temperature to 250°F.

In the same saucepan that you melted the butter for the peanuts, add the remaining butter, seasoned salt, sugar, water and Worcestershire sauce. Melt down and mix well. Then mix this mixture up with the Chex, rye chips, peanuts, and pretzels.

Bake at 250°F for 40 minutes, and mix it up every 10 minutes.

When finished, allow mix to cool slowly on parchment paper.

Note: If you are trying to avoid calories, use paper towels instead of parchment paper.

Store in plastic Ziploc style baggies wrapped in aluminum foil in a cool dark area.

Submitted by: Derek Charette