Julie'S Extra Special Holiday Chex Mix - cooking recipe

Ingredients

Seasoning mix
1 lb bacon, slices (approx, up to 1/2 cup drippings) or 1/3 cup bacon drippings (approx, up to 1/2 cup drippings)
1/2 cup butter
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1/4 teaspoon ground sage
1/2 teaspoon Lawry's Seasoned Salt, to taste
4 dashes Tabasco sauce, to taste
The Dry Mix
2 cups dry roasted peanuts
1 cup cashew pieces
2 cups pretzels (whatever shape you prefer, but small ones are easier to handle)
5 cups Corn Chex
3 cups Rice Chex
1 cup Wheat Chex
2 cups Cheerios toasted oat cereal
1 cup cheese nips or 1 cup goldfish crackers

Preparation

Fry up the bacon until it's nice and crisp. Note: for those who've asked, 1 pound of bacon (in my experience) will yield between 1/3 to 1/2 cup of drippings. It depends on the bacon you use.
Then place the cooked bacon in a container and reserve it for another use- it's the leftover drippings you're after!
Pre-heat the oven to 250 degrees F.
Melt the butter and bacon drippings together in a saucepan, then stir in the seasonings to make a nice, buttery mix.
In a very large bowl, combine the mix ingredients.
Gradually stir in the buttery seasoning mix until the dry mix is evenly coated.
Spread on cookie sheets and bake for 1 hour, turning every 15 minutes.
Spread on paper towels to cool.
Store in airtight container.
Makes about 14 cups Chex mix snack.