Seasoned Nuts & Bolts

There are quite a few Nuts & Bolts recipes here on Zaar, but not of them are quite the same as mine, so I thought I would add mine. The main difference is that I bake mine. It brings out the flavours of the spices, and seems to do a way with the sweetness of the Nutrigrain, as well as making it more crunchy!

• Ready In: 20 mins
• Yields: 1 large container

Ingredients

• 675  g  Kelloggs nutrigrain
• 45  g  cream of chicken soup mix
• 45  g  French onion soup mix
• 250  g salted peanuts
• 250  g  mixed nuts
• 200  g  pretzels, small round
• 2  tablespoons curry powder
• 1  tablespoon mustard powder
• 1  cup light olive oil

Directions

1. Combine all dry ingredients and mix well.
2. Slowly add the olive oil, stirring well so everything in coated.
3. Bake in a large roasting tray, in batches if necessary, at 180C for 10 minutes, stirring/shaking the tray regularly.
4. Store in an airtight container for up to 1 month.