What You Need

2 cups wheat chex
2 cups corn chex
2 cups rice chex
3 cups thin pretzel sticks
1 13 ounce can or jar of salted peanuts or assorted mixed nuts
1 tsp garlic salt
1 tsp celery salt
1/2 tsp seasoned salt
2 tbsp grated parmesan cheese
1/3 cup melted butter
1/3 cup worcestershire sauce

How To Make It

In a large (double) paper bag, combine pretzels, cereals, and nuts along with the garlic salt, celery salt, seasoned salt, and grated cheese.
Empty bag into large mixing bowl and sprinkle the melted butter and worcestershire sauce over all, mixing gently with your hands.
Empty bowl into a medium sized crock pot and cook on low for 3 or 4 hours.
Tear open paper bags you previously used to mix the ingredients and spread them out onto a counter.
Spread heated mixture from the crock pot onto the torn open paper bags and let cool and dry for a minimum of one hour letting the paper absorb any excess moisture.

Tips:
This mixture can be stored in airtight containers and keeps well for several weeks without going stale.