3 c. wheat cereal squares
3 c. corn cereal squares
2 c. pretzels
2 c. garlic rye crisps
1 c. dry-roasted peanuts
1/2 c. butter
1/4 c. Worcestershire sauce
1 T. seasoned salt
1 tsp. garlic powder
1/2 tsp. cayenne pepper
Put the cereal, pretzels, rye crisps and peanuts into a large slow cooker.
Melt the butter. Add the seasoned salt, garlic powder and cayenne. Stir until combined. Add the Worcestershire sauce and stir to combine.
Drizzle the sauce over the cereal mixture. Toss for about 1 minute until evenly combined.
Cover and slow cook on low for 3 hours, stirring at the 1 hour, 2 hour and 2 1/2 hour marks. Stir every 10 minutes during the last 30 minutes.
Spread the mixture out onto parchment paper and let it cool. Store in a sealed container for up to 3 weeks.
To keep the cereal mixture from getting soggy, place a towel just under the lid of the slow cooker to collect the condensation.