3/4 cup fresh pumpkin seeds
6 tablespoons butter
4 teaspoons Worcestershire sauce
1 teaspoon seasoned salt
2 cups bite-sized toasted rice cereal
1 cup bite-sized toasted wheat cereal
1 (3 ounce) can fried chow mein noodles
3/4 cup salted nuts

Preheat oven to 275 degrees F.

Wash pumpkin seeds and blot dry with paper towels.

Spread seeds on jellyroll pan and bake for 5 minutes or until dry. Remove seeds from pan; set aside.

Melt butter in same pan, then add Worcestershire sauce and seasoned salt. Add seeds, cereals, noodles and nuts, stirring to coat. Bake another 40 minutes, stirring several times.

Cool mixture on paper towels. Store in airtight containers.

Makes about 6 cups.