1 box Rice Chex
1 box Wheat Chex
1 box Corn Chex
1 box pretzel sticks
1 pkg. Fritos
1 pkg. Cheetos
1 box Wheat Thins
1 box Cheezits crackers
6 oz. blanched almonds
1 lb. salted peanuts (not Spanish)
8 oz. cashews
1 lb. butter
1/3 c. Worcestershire sauce
2-3 tbsp. chili powder
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. celery salt

Place nuts and pretzels on bottom of a large roasting pan. In a separate pan, melt butter and mix in spices. Pour over nuts and pretzels and mix well, keeping whole mixture warm without burning it. Add crackers and the rest of the ingredients with the cereals last. Mix well with each addition. Put cover on pot and shake well.

Bake in a slow oven (250 degrees) in any kind of baking tin, keeping layers of mix thin enough to bake evenly for 1 hour, stirring every 15 minutes. Cool and store in a closed container. (Aging for a few days improves the flavor.)