From time to time, my mother reminisces about "nuts and bolts" - the flavourful, crunchy snack she used to make for her euchre parties. Nuts and bolts on one corner, and bridge mix on the other. I finally found her recipe, but was surprised that the only two flavourings were celery salt and Worcestershire Sauce. No surprise, there are many variations of this recipe online. Some lean towards the sweet end of the spectrum - adding vanilla, maple syrup, sugar and cinnamon. Some also added a lot of butter! I cut back on the butter, and after scanning a range of recipes, jazzed up my mother's spices a tiny bit. Goes without saying - no need to use brand name cereals. Use any nut mixture you wish, or none at all. Some recipes add "bugles", corn chips, cheese bites - no rules! (You're going to need a large mixing bowl and a large roasting pan. Preheat the oven to 250 F)

1/2 lb. butter
1.5 TB Worcestershire Sauce
1.5 tsp garlic powder
1 tsp onion salt
1 tsp celery salt
1/4 tsp cayenne pepper

Melt the butter and whisk in all flavourings.

2 cups Cheerios
2 cups corn or rice chex
2 cups Shreddies
2 cup small pretzels
1 cup almonds
1 cup cashews

Gently mix dry ingredients in a large bowl. Pour the melted butter mixture over this and stir gently until everything is coated. Place in a large roasting pan lined with parchment.

Bake in a 250 F oven for 1 hour, stirring every 15 minutes. The mixture will continue to crisp up as it cools.