Nuts and Bolts

Recipe by Caryn
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 10mins
YIELD: 9 quarts
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs salted mixed nuts
  • 1
    (6 ounce) box Corn Chex
  • 1
    (6 ounce) box Wheat Chex
  • 1
    (6 ounce) box Rice Chex
  • 1
    (10 1/2 ounce) box Cheerios toasted oat cereal
  • 1
    (7 ounce) bag small pretzels
  • 1
    (5 3/4 ounce) bag slim pretzel sticks
  • 1
    (4 1/2 ounce) bag pretzel nuggets
  • Sauce
  • 2
    cups vegetable oil (of your choice)
  • 2
  • 1
    tablespoon garlic salt
  • 1
    tablespoon Lawry's Seasoned Salt
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DIRECTIONS

  • Preheat oven to 250 degrees F.
  • In a large roaster pan, mix salted nuts, Corn Chex, Rice Chex, Wheat Chex, Cheerios, pretzel twists, pretzel sticks, and pretzel bits; set aside.
  • In a medium bowl, combine oil, Worcestershire sauce, garlic salt, and season salt; mix till combined.
  • Spoon the seasoned oil mixture over the cereal/nut mixture until the cereal/nut mixture is evenly coated.
  • Bake for 2 hours stirring the cereal/nut mixture every 15 minutes.
  • Remove from oven.
  • Cool before storing cereal/nut mixture in an air-tight container.
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