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Nuts and Bolts Recipe

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Since I was a child, we've made buckets of this mix each Christmas for everyone. These days, though, I fix it for just about any occasion.—TaNauna Bunch, Grand Centre, Alberta

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Nuts and Bolts Recipe

Prep: 10 min. Bake: 1 hour

Yield: 10 Servings

10 60 70

Ingredients

2 cups Cheerios
2 cups bite-sized Shredded Wheat
2 cups pretzel sticks
1-1/2 cups salted peanuts
1/4 cup butter, cubed
3 teaspoons Worcestershire sauce
1/2 teaspoon each celery salt, onion salt and garlic salt
1/2 teaspoon paprika

Directions

In a large bowl, combine the cereals, pretzels and nuts.
In a small saucepan, melt butter; stir in seasonings. Pour over cereal mixture; toss to coat. Spread in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 1 hour, stirring every 15 minutes. Store in an airtight container. Yield: 2 quarts.

Originally published as Nuts and Bolts in Country Woman May/June 1997

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Nuts and Bolts

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Reviewed on Dec. 20, 2011 by Grandmasal

I love this recipe. I've been making this for years. My son was in the Air Force in England and was there for 5 years. He would request me to make this in huge

batches, mvail it to him in England, and he

would share this with his Air Force buddies.

I tried to send him a huge box about 4 or 5 times a year - they loved it, and we all still love it. I did put little Cheese-Its in it and did not use paprika, but everything else is pretty much the same.

Thanks for bringing back these wonderful memories.

Reviewed on Oct. 12, 2011 by MichMajor

VERY quick, easy, no fuss, no mess and delicious! I made huge batch for an office bbq, double what I figured I needed and there wasn't a single piece left over!! I cut back on the amount of salty spices just a little.