Nuts and Bolts are one of those things that I remember my mom making as a kid. I don’t remember much about the making of it, just that one usually made a lot and generally always used a roasting pan to do so. I know I have said I haven’t really had many cravings this pregnancy but the other day I had the sudden urge to make nuts and bolts. Perhaps it was a slight craving for something salty or the boxes of Cheerios staring at me on the counter. I am not sure but regardless it was put high on my to do list.
One of the nice thing about making nuts and bolts at home versus buying them at the store is you can choose what you want to put in them. The varieties and flavours you could come up with are never ending. The best part is, it is so simple to make. Simple is key when you don’t have lots of time to spare or when you have kids helping. It’s as simple as mixing the ingredients together, popping it into the oven and stirring a few times and voila done.
While I will certainly keep some for us to snack on at home, I plan on packaging some up to include with baking for our friends and family this holiday season. Pack the nuts and bolts up in a mason jar with some festive ribbon or in a cello bag and it’s a quick and simple gift for a neighbour or host.
- 4 cups Original Cheerios
- 4 cups Original Shreddies
- 4 cups Salted Peanuts
- 4 cups Pretzel Sticks
- 1 Box Cheese Nip Crackers (200 grams)
- 1 Cup melted salted butter
- 3 tbsp Worcestershire sauce
- 1 tbsp garlic powder
- 1 tbsp seasoning salt
- 1 tbsp paprika
- Preheat oven to 250 degrees
- Mix together your cereals, nuts, pretzels and crackers in a large roasting pan
- Sprinkle seasonings over top and mix again
- Pour worcestershire sauce and butter over top and mix one last time
- Place roasting pan in oven and bake for approximately 1 hour 30 minutes, stirring every 15 minutes