8 cups Cheerios
5 cups Wheat Chex
2 1/2 cups cocktail peanuts, salted or unsalted is fine, we like salted
4 cups pretzels
21/2 tbsp. Worcestershire Sauce
1 1/2 cups butter
1 tbsp. celery salt
2 tsp. onion salt
1/2 tsp. garlic salt
1. Melt butter and Worcestershire sauce in a roasting pan.
2. Add spices and mix well.
3. Add remaining ingredients and stir well.
4. Bake for 2 hours, stirring well every 20 minutes.
5. Store in an air-tight container.
Almond butter toffee
Preheat oven to 375 degrees
1 cup butter
1 cup packed brown sugar
2 cups chopped almonds
1 cup semisweet chocolate chips
Lightly butter a 13-by-9-inch baking pan and set aside.
Combine butter and brown sugar in a medium heavy saucepan and bring to a boil over medium heat.
Stir in 2 cups almonds.
Pour into prepared pan and bake for 15 minutes.
Remove from oven and sprinkle with chocolate chips. When chips have melted some, spread evenly over toffee.
Sprinkle remaining 1/2 cup almonds on top. Let cool completely and break into pieces. Store in airtight container.
Makes about 2 pounds candy.
2 tablespoons butter
1/2 teaspoon garlic salt
1 pound salted cashews
Melt butter in shallow baking pan.
Add garlic salt and nuts.
Bake at 250F for 1 hour, or until crisp. Keep an eye on the nuts, to not get overdone.
1/2 cup sugar
1 - 1 1/2 tablespoon ground cinnamon
1/2 teaspoon salt
1 egg white
1 pound pecan halves
Combine sugar, cinnamon and salt in a small bowl; set aside.
In a large mixing bowl, lightly beat egg white. Add pecans and stir until coated.
Sprinkle sugar mixture over pecans; mix well.
Spread in a single layer on a baking sheet.
Bake at 300F for 20 minutes. Enjoy
Remove nuts from baking sheet while warm to cool on waxed paper.