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Nuts & Bolts




Source of Recipe


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List of Ingredients





Preheat oven to 350 degrees.

Mix in bowl:

1 1/2 cups of Rice Chex cereal
1 1/2 cups of Corn Chex cereal
1 cup of Wheat Chex cereal
2 cups of pretzel sticks
1 1/2 cups of Cheerios cereal
2/3 cup Spanish peanuts
2/3 cup cashew halves and pieces
Combine:

1/4 cup melted margarine
1/4 cup vegetable oil
2 teaspoons garlic powder
1 teaspoon Lawry’s seasoned Salt
3 Tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce (or more, to taste)

Pour the liquid mixture over the crunchy mixture. Toss thoroughly to coat. Spread out on a large baking sheet lined with aluminum foil. Bake at 350 degrees for 6 minutes. Remove from the oven, stir thoroughly. Bake another 6 minutes. Pour out on flat brown paper grocery bags to soak up excess oil. Let cool thoroughly. Store in gallon size storage bags. Enjoy!


I like to make multiple batches at the same time. I measure the dry ingredients listed in gallon size zip closure bags. Then I’ll pour one bag at a time into a large mixing bowl, add the mixture of wet ingredients, toss to coat, and bake. When thoroughly cooled, back each batch goes into its own bag.

Recipe