1 (8 oz.) jar dry roasted peanuts
1 (7 oz.) jar dry roasted cashews
1 (6 oz.) can roasted almonds
2 c. bite size crispy wheat squares
1/4 c. plus 2 tbsp. butter, melted
1 1/2 tbsp. soy sauce
1 1/2 tbsp. Worcestershrie sauce
3 dash hot sauce
1 c. raisins

Combine first 4 ingredients in a large bowl; stir well. Combine butter, soy sauce, Worcestershire sauce, and hot sauce; mix well and pour over nut mixture; tossing to coat. Spread half of mixture in a 15 x 10 x 1 inch jelly roll pan. Bake at 325 degrees for 15 minutes; cool and place in a large bowl. Repeat with remaining mixture. Add raisins, and stir well. Store in an airtight container. Yields 9 cups.