Chex Mix!

What's a party without some great homemade Chex mix? I thought this would be a good first recipe to post with the holidays upon us. One of the great things about this recipe is you can add more or less of the main ingredients to your liking, as long as it's approximately the same measurements. In the picture above -- mix I made for our family to snack on while decorating our Christmas tree the other night -- I was out of pretzels, so I used more pecans and Chex cereal, and also added Blue Diamond almond Nut Thins broken into quartered pieces.

Projected prep time: under 5 min; Bake time: 45 min; Let cool time: As long as you want (or don't!)
(Printable Recipe)

2 1/2 cups gluten-free Rice Chex
2 1/2 c. gluten-free Corn Chex
3 c. Glutino stick pretzels or Snyder's gluten-free stick pretzels
2 1/2 c. Glutino mini pretzels or Ener-G ring pretzels (or mix them both)
1 1/2 c. pecan halves
1 tbsp. extra virgin olive oil
4 tsp. lemon juice
2 tbsp. Lea & Perrins Worcestershire sauce (U.S. version, not Canada which isn't GF)
1 tsp. each:
Celery salt
Onion salt
Onion granules or powder
Garlic granules or powder
Herbamare Original
(if you don't have Herbamare and have Tony Chachere's on hand, use 1/2 tsp. of that)

I mix and bake this in my roasting pan -- big enough to do both. If you don't have one, use a large mixing bowl and combine cereal, pretzels and nuts. Set aside. In small mixing bowl, combine remaining ingredients, whisking well. Pour seasoning mixture over cereal mixture. Gently stir until evenly coated. Pour mixture onto 11x13 baking pan (unless you already have in the roasting pan). Bake at 250 degrees for 45 minutes, stirring gently and thoroughly every 15 minutes. Let cool in roasting pan or spread on paper towels. Store in airtight container.