What you’ll need:

About three regular sized boxes of gluten free cereal

TIP: You’ll want unsweetened and generally plain cereal for this. Our mix changes from year to year, but generally we use a combination of Rice Chex and (for our nuts to our bolts) we add Nature’s Path Whole O’s

About five boxes of gluten free crackers.

TIP: If you want a nice, pristine looking snack mix, you’ll want crackers that don’t crumble too easily because this recipe needs to be stirred quite a bit. We use a combination of Nutri Crisp Brown Rice Crackers, Mrs. Crimbles Cheese Crackers, and Glutino Cheddar Crackers. We have heard rumours of the mythical gluten free gold fish cracker but have yet to find it swimming the aisles of our local grocery stores. Pre-celiac we used to add regular goldfish crackers and they were my favorite part. I’m sure the gf ones would also be tasty! We also used to use Bugles but haven’t been able to find any that don’t say “May contain wheat.” That means they are out for us, but if you are not as sensitive to gluten or are gf for reasons other than gluten sensitivity, you might want to add these to your mix.

2 large bags Glutino Pretzel Sticks (the bolts to our nuts!)

2 large bags of peanuts

1 lb of butter

4 tablespoons gluten free seasoning salt

3 tablespoons gluten free garlic salt

2 tablespoons gluten free Worcestershire sauce

3 tablespoons GF soy sauce

3 tablespoons lemon juice

2 teaspoons cayenne pepper (add more if you like them spicy or use less for a mild version)

Dash of Tabasco sauce

2 large roasters (the tinfoil ones work great)

What you’ll do:

Heat oven to 250 degrees.

In two large roasters, mix together the crackers, cereal, pretzels, and peanuts.

In a small pot over low heat, melt the butter and add the seasoning salt, garlic salt, Worcestershire sauce, soy sauce, cayenne pepper, lemon juice and Tabasco.

Now drizzle a quarter cup or so of the butter mixture over each of the roasters and stir them well. Repeat until you are out of butter mixture.

Bake in 250 degree oven for 1 ½ to 2 hours, stirring every 30 minutes. They are done when they smell slightly toasted and no longer look buttery.

Cool and store in air tight containers for up to three weeks. Can also be kept in the freezer for longer.