Nuts and Bolts Recipe
Since I was a child, we've made buckets of this mix each Christmas for everyone. These days, though, I fix it for just about any occasion.—TaNauna Bunch, Grand Centre, Alberta
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon paprika
- 1/4 cup butter cubed
- 3 teaspoons worcestershire sauce
- 2 cups cheerios
- 2 cups bite-sized shredded wheat
- 2 cups pretzel sticks
- 1-1/2 cups salted peanuts
- 1/2 teaspoon each celery salt onion salt and garlic salt
- Carbohydrate 70.226992 g
- Cholesterol 12.20125 mg
- Fat 8.42459 g
- Fiber 8.01367008705139 g
- Protein 10.1123755 g
- Saturated Fat 3.595611 g
- Serving Size 1 1 serving (97g)
- Sodium 438.2477 mg
- Sugar 62.2133219129486 g
- Trans Fat 0.8773195 g
- Calories 369 calories
Directions In a large bowl, combine the cereals, pretzels and nuts. In a small saucepan, melt butter; stir in seasonings. Pour over cereal mixture; toss to coat. Spread in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 250degrees for 1 hour, stirring every 15 minutes. Store in an airtight container. Yield: 2 quarts. Originally published as Nuts and Bolts in Country Woman May/June 1997 Print Add to Recipe Box Email a Friend
