Over the years this recipe has been tweaked to suit some of our people...
3 T. L&P
2 tsps. seasoned salt
3 T. chili powder
7 cups Chex cereal (5 corn, 2 wheat)
1 cup pretzel crisps, broken into bite size pieces
2 cups pecans
2 cups sea salt pita chips*, broken into bite size pieces
1 or 2 cups of cashews, because we like extra nuts
Melt margarine in large roasting pan in 250 oven.
Using a fork, stir in L&P, seasoned salt, and chili powder.
Add rest of ingredients (I add cereal first, then the rest).
Gently toss until evenly coated.
Bake an hour, stirring every 15-17 minutes (extra nuts = extra minutes)
Spread on paper towels to cool.
Store in airtight containers lined with paper towels; freezes well.
* we used to use sea salt bagel chips but they are so messy/crumbly.
