Nuts & Bolts, Tex-Mex Style - cooking recipe

Ingredients

1 (15 ounce) box Cheerios toasted oat cereal
1 (15 ounce) box Wheat Chex
1 (8 ounce) box Rice Chex
3 3/4 cups dry-roasted unsalted peanuts
1 (10 ounce) box very thin pretzel sticks
1 1/2 cups vegetable oil
2 tablespoons chili powder
1 tablespoon garlic salt
1 tablespoon salt
1 3/4 teaspoons Tabasco sauce

Preparation

Preheat oven to 250 degrees.
Mix cereals, nuts and pretzels in one very large or two small roasting pans.
Heat the remaining ingredients in a saucepan over moderate heat. Stir occasionally until small bubbles appear on bottom of pan.
Gradually pour hot, seasoned oil over cereal mixture, stirring gently to coat well.
Bake 1-1/2 to 2 hours, stirring every 15 minutes. Remove from oven and cool. Store in airtight containers.
Note that regular salted roasted peanuts may be substituted for the peanuts specified above.