nuts and bolts

nuts and bolts
this makes a lot of nuts and bolts – enough to fill an industrial-size cookie sheet
all of these cereals – Chex, Cheerios and pretzels – are available gluten-free  

1/2 – 3/4 box Chex*
1 box Cheerios
1 bag pretzels
1 1/2 c. neutral oil, such as grapeseed or canola
2 tsp. Worcestershire sauce
2 tsp. celery salt
2 tsp. garlic powder
1 can roasted, salted peanuts

Preheat the oven to 250 degrees Fahrenheit. Pour the cereals onto an industrial-size cookie sheet, or even two if you don't like nuts and bolts escaping onto the counter as you carefully mix them.

Whisk the oil with the Worcestershire sauce, celery salt and garlic powder. Alternately pour and mix them with the cereal until it's all mixed in. Don't worry if some spices are hanging out at the bottom of the bowl. Just scrape them out and put them on the cereal. This is a very forgiving recipe.

Stir every 15 minutes or so and bake for a total of two hours. When cool, toss with peanuts and eat.

*I used three-quarters of a 365 g. box because I love Chex. But the original recipe called for half a box.