Nuts and Bolts

For those who are mechanically declined!~ and just about anyone else!

Nuts and Bolts
  1. 1 lb. butter
  2. 2 Tbsp. Worcestershire Sauce
  3. 1 Tbsp. garlic powder
  4. 1 1/2 tsp. onion salt
  5. 1 1/2 tsp. celery salt
  6. 4 cups “Cheerios”
  7. 4 cups “Life” cereal (corn chex)
  8. 4 cups “Shreddies” or “Wheat Chex”
  9. 2 boxes pretzels or pretzel sticks
  10. 2 cups peanuts (salted if you insist!)
  11. 1 box “bugels”
  12. 1 box cheese nips or cheese bites
  1. Heat oven to 250 F. Place butter in very large roaster and put in oven to melt butter while oven in preheating. Add all ingredients and stir well to coat evenly with butter. Bake for 1 1/2 hours. Stir every 1/2 hour.
  2. Book Reference – The Rest of the Best – Vol. 2 (Page: 71), Grand Slam (Page: 45)
The Best of Bridge
It’s easy to identify people who can’t count to 10. They’re in front of you in the market express lane.
Posted in Recipes, Appetizers, Dips & Sauces and tagged , .


  1. This is the best Nuts and Bolts ever! I’ve made it for years and haven’t tasted any better recipe. I’ve had lots of compliments from friends and is a must at Christmas for my family. I do add an additional cup of peanuts.

  2. I forgot to add the Worcestershire sauce and have already roasted them. What can I do to correct it now – it really needs that extra “kick”. Thanks .
    Ann Ashberry

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  5. Our nuts and bolts seems a bit greasy. Should we have baked it longer.? Will this make it too soggy when we store it? Can we re- bake for longer?

    • Hi Sharon, Yes, you can try re-baking the mixture a little longer until the mixture is dryer and crisp. Continue to stir occasionally as it re-bakes. Enjoy!

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