GF Chex Mix

Many of our holiday traditional snacks are gluten filled, but chex mix is easily made gluten free. Celia, Mom and Dad's former congregant made excellent chex mix. This is based on her recipe, which is adapted from the chex original. Given that I made the second batch of the week today (it's a hit with the neighbors), recording here for future reference.

1/2 c. (1 stick) butter or margarine
1.5 tsp. seasoned salt**
5 tsp Worcestershire sauce

1 clove minced or pressed garlic
2 2/3 c Corn Chex*
2 2/3 c Cheerios
2 2/3 c Rice Chex
1 c. salted mixed nuts
1-2 c. GF pretzels

Preheat oven to 250°. Melt butter in large shallow roasting pan (15x10x2 inches) in oven. Remove.

Stir in seasoned salt, garlic, and Worcestershire sauce. Add Chex and nuts. Mix until all pieces are coated. Bake in over 1 hour. Spread on absorbent paper to cool. [Editor: uh, paper towels.] Store in container with tight fitting lid.

Helpful hint from Chex: Party Mix may be frozen, so you can save time when you make
a double batch. (Celia's comment: If you have enough large pans.) Thaw at room
temperature in container in which it was stored.

*Celia prefers Crispix, but it’s not GF according to John’s research.

**Seasoned salt: 

1 tsp. salt
1/2 tsp sugar
1/8 tsp paprika
1/16 tsp. (aka pinch) turmeric