Nuts & Bolts, Tex-Mex Style

Recipe by Lorraine of AZ
READY IN: 2hrs 15mins
SERVES: 12-15
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (15 ounce) box Cheerios toasted oat cereal
  • 1
    (15 ounce) box Wheat Chex
  • 1
    (8 ounce) box Rice Chex
  • 3 34
    cups dry-roasted unsalted peanuts
  • 1
    (10 ounce) box very thin pretzel sticks
  • 1 12
    cups vegetable oil
  • 2
    tablespoons chili powder
  • 1
    tablespoon garlic salt
  • 1
    tablespoon salt
  • 1 34
    teaspoons Tabasco sauce
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DIRECTIONS

  • Preheat oven to 250 degrees.
  • Mix cereals, nuts and pretzels in one very large or two small roasting pans.
  • Heat the remaining ingredients in a saucepan over moderate heat. Stir occasionally until small bubbles appear on bottom of pan.
  • Gradually pour hot, seasoned oil over cereal mixture, stirring gently to coat well.
  • Bake 1-1/2 to 2 hours, stirring every 15 minutes. Remove from oven and cool. Store in airtight containers.
  • Note that regular salted roasted peanuts may be substituted for the peanuts specified above.
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