- 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 celery salt
- 1/2 teaspoon onion salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon paprika
- Combine cereals, pretzels and nuts. In a small saucepan, melt butter; stir in seasonings. Pour over cereal mixture; toss to coat. Spread in an ungreased 15x10-in. rimmed pan. Bake at 250° 1 hour, stirring every 15 minutes. Store in an airtight container. Yield: 8 cups.
Originally published as Nuts and Bolts in Country Woman May/June 1997
Reviews for Nuts and Bolts
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 20, 2011
"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 hugebatches, mvail it to him in England, and hewould 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."