Nuts and Bolts

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

Nuts and Bolts
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Ingredients
  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
Instructions
  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 https://www.bestofbridge.com/
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 , .

26 Comments

  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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  8. I do the butter and spices in a pot then use a bayster to add the butter mixture to the nuts and bolts. It coats everything much better.

  9. Hi there. I just made a batch last night and they turned out kinda soggy. I thought it would be better after sitting all night but they are still a bit soggy. What did I do wrong and is it possible to fix it? Thanks so much!

    • Hi Kyra, sorry to hear that this turned out soggy. This recipe works well in an oval slow cooker which would have more surface area to cook the mixture evenly. To catch any excess condensation, try placing a few layers of paper towel between the lid and on top of the crock to catch any extra liquid build up. In terms of fixing, once the moisture has been absorbed into the cereal, it’s difficult to redistribute. You could experiment by stirring in additional dry cereal and reheat the mixture. Good luck!

  10. I’ve made this for the first time last evening and it is delicious! I blended dry spices in small bowl; I combined all dry ingredients in large container, then sprinkled dry spices (I added ~ ½ tsp smoked paprika) and mixed well. I added the Worcestershire sauce to the melted butter, then added the dry mixture .
    I baked at 250º and stirred after 30 min, then increased the temp to 255º and stirred every 20 min for 1 hour. Mixture was dry, not greasy and very tasty

    • Hi Kristy, store nuts and bolts for up to 2 weeks in an airtight container. For longer storage, you can freeze for up to 2 months. Enjoy!

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