Classic 'Back-To-Basic' Nuts and Bolts

READY IN: 40mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup butter, melted
  • 2
    teaspoons garlic salt
  • 1
    teaspoon celery salt
  • Dry Ingredients
  • 3
    cups Cheerios toasted oat cereal, plain
  • 3
    cups shreddies cereal, plain
  • 3
    cups pretzel sticks
  • 2
    cups peanuts (I prefer the ones with red skins)
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DIRECTIONS

  • Preheat oven to 250 F, and have 2 oven tray/cookie sheets handy. If your cookie sheets are old and tired, you can line them with parchment paper if you wish.
  • Put the dry ingredients into a large vessel. A roasting pan works nicely for size. You're only mixing in, not using the roasting pan for baking.
  • Mix the melted butter, garlic salt, celery salt and Worcestershire.
  • Pour the butter mixture over the dry ingredients. Be sure to mix everything very well - I get in there with my nice, clean hands and toss together thoroughly. At this point you won't see a lot of visible butter sauce coating the dry mix, but the butter mixture will be plentiful and will nicely spread around once baking in the oven.
  • Spread the sauce covered nuts and bolts in a single layer on oven trays or cookie sheets and bake for 30 minutes at 250 F while stirring and mixing frequently during baking time. I stir, turn and mix about every 10 minutes during the 30 minute baking time. The dry ingredients will be nicely toasted at the end of baking.
  • Remove from the oven, cool and store in airtight containers or Ziploc bags.
  • These nuts and bolts are easily frozen if you'd like to make them in advance. Some of my family like to eat them right out of the freezer.
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