Nuts and Bolts with Bugles

6 C Cheerios
10 C Rice or Corn Chex
6 C pretzels
6 C Bugles
6 C peanuts, optional
1 C butter
2 T Worcestershire sauce
1 tsp onion powder
2 tsp garlic salt
2 tsp Seasoning salt

Measure all cereal, pretzels, bugles and peanuts into a large bow. Stir to combine. Melt butter and stir in remaining ingredients. Drizzle melted butter/seasoning mix over cereal mixture a little at a time stirring between to make sure the butter mixture is well distributed. Place mixture on large baking sheets or in large roaster and bake at 250 degrees for 1 1/2 hours, stirring every 20 minutes.  Allow to cool completely. Store in airtight container or in zip lock bags. These keep well in the freezer if tightly sealed.