2-12 oz. pkg. rice chex (I use Crispix) 1 lb. butter 1 tsp. salt 1 tsp. celery salt 1 tsp. onion powder
Melt butter and seasonings and pour over cereal. Bake 1 hour at 250º. Stir every 8-10 minutes. When still hot pour 1 1/3 cups parmesan cheese over cereal. Mix. Cool. Add 4 cups salted nuts. Store in tight container. Refrigerate or freeze.
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