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Ingredients

1/4 cup pecans
1/4 cup cashew pieces
1/4 cup walnut pieces
1/4 cup whole almonds
1/4 cup unsalted dry roasted peanuts
4 cups crispy rice cereal
4 cups mini pretzels
5 tablespoons butter
4 1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt

Description

This Recipe Comes To Us Courtesy Of The <a Href="http://chefann.com">Renegade Lunch Lady Chef Ann Cooper</a> And Her Book <em><a Href="http://www.chefann.com/html/about-chef-ann/books/lunch-lessons.html"> Lunch

Wholefoods