I usually make this all through the winter, but seem to go through it like mad this time of year especially. This recipe is adapted from my mom's recipe for Chex Mix, or "Nuts and Bolts, as she has always called it. You can use whatever combination of cereals or pretzels, nuts, etc., but I listed what I use so you can have an idea of the quantity for the recipe.
1/2 box wheat chex
1/2 box corn chex
1/2 box plain mini shredded wheat
2 reg. size bags or 1 family size bag of pretzels (I use Snyder's Snaps)
1/2 stick of butter
1/4 cup of worcestershire sauce
2 tsp. garlic salt
2 tsp. onion salt
5 tbsp. of dry ranch dressing/seasoning
Preheat oven to 225deg. Mix cereal and pretzels in a large roasting pan. In a small saucepan combine butter and worcestershire sauce and heat until butter is melted. Whisk in garlic and onion salt, stirring until salt is dissolved. Pour this mixture over cereal and pretzels and stir well. Then add 3 tbsp. of the ranch seasoning and stir well again. Then add the rest of the ranch seasoning and stir well. Cover and bake for 1 hour, stirring every 15 minutes. After 45 minutes, bake uncovered.