Mama G's Nuts and Bolts
Ingredients
4C. Shreddies
5C. Cheerios
2C. Rice Chex
3C. Peanuts
3C. Pretzels
3C. Cashews
3C. Bugels
Melt
1 1/4 C. Butter
1 Tbsp Celery Salt
1 Tbsp Garlic Salt
2 Tbsp Onion Salt
2 Tbsp Worcestershire sauce
Bake at 300F for 1 to 1.5 hours, stirring every 1/2 hour
NUTS AND BOLTS SECRET FAMILY RECIPE
It's tradition at our house to make NUTS AND BOLTS while we're putting up Christmas decorations. I'm sharing a generations-old secret family recipe showing you how to make this old-school, traditional Chex mix recipe for NUTS AND BOLTS party mix. Fair warning: IT'S ADDICTING!
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NUTS & BOLTS
8 CUPS TOTAL OF CHEX CEREAL (RICE, WHEAT, OR CORN), CHEERIOS, AND PRETZEL STICKS
USE MORE OF WHAT YOU LOVE AND LESS OF WHAT YOU DON'T. IT IS FINE HOWEVER YOU LIKE
IT AS LONG AS THERE IS 8 CUPS TOTAL OF DRY INGREDIENTS
SAUCE
1 TBS GARLIC SALT
1 TBS WORCESTERSHIRE SAUCE
1 TSP HOT SAUCE OR SRIRACHA CHILI SAUCE
1/2 CUP VEGETABLE OIL
-TOSS THE DRY INGREDIENTS TOGETHER IN A BAKING PAN
-FOR THE SAUCE, ADD INGREDIENTS TOGETHER IN A MEASURING CUP AND STIR WELL
-POUR HALF OF THE SAUCE ONTO DRY INGREDIENTS AND TOSS
-POUR REMAINING SAUCE ONTO DRY INGREDIENTS AND TOSS
-BAKE AT 240 DEGREES FOR A TOTAL OF 90 MINUTES - TOSSING EVERY 30 MINUTES
-LET COOL COMPLETELY
-ENJOY
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Betty's Nuts & Bolts Snack Mix
Betty demonstrates how to make Nuts & Bolts Snack Mix to use for parties and get-togethers. It is crunchy and spicy!
Nuts & Bolts Snack Mix
4 cups Cheerios cereal
2 cups small pretzels
1 cup roasted, salted peanuts, no skins
¼ cup butter
1 tablespoon Worcestershire sauce
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
In a large bowl, combine Cheerios, pretzels, and peanuts. Set aside. Heat butter in a saucepan over low heat, just until melted. Remove from heat. Stir in Worcestershire sauce, paprika, onion powder, and garlic powder. Combine thoroughly. Pour over cereal mixture, stirring until mixture is thoroughly coated. Bake at 275 degrees (F) in a 13-inch by 9-inch by 2-inch dish for 30 minutes, stirring occasionally. Remove from oven, and transfer to serving bowls. This snack mix is great to munch on while watching sports events—also, great for Christmas parties! I hope you enjoy it! --Betty ♥♥♥
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How to Make Delicious & Addictive Snack Mix, Southern Style!
Vlogmas Day 3 How to make my favorite holiday snack mix. We call it Nuts & Bolts ????
Nuts & Bolts Recipe
3 cups pretzel sticks
2 cups cheerios
2 cups chex cereal (rice, corn and/or wheat)
1 cup peanuts
1/2 Tbs garlic salt
1/2 Tbs garlic powder
1/2 cup vegetable oil
1 tsp hot sauce
1 tsp Sriracha
1 1/2 Tbs worchestersire sauce
Mix together and bake at 240 degrees for 1 1/2 hours. Toss every 30 minutes.
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Chef Mikey The Great Dane's Chex Mix Nuts & Bolts Recipe
Chef Mikey the Great Dane loves to share recipes. Watch and enjoy as Chef Mikey looking dapper in his Chef's hat checks out the ingredients, while Mom describes the recipe for Chex Mix aka Nuts & Bolts aka Bits & Bites.
How to Make Easy Slow Cooker Nuts and Bolts Snack Mix
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SLOW COOKER NUTS AND BOLTS SNACK MIX
Ingredients
• 4 cups Chex or Shreddies Cereal
• 3 cups Cheerios Cereal
• 3 cups pretzel sticks
• 2 cups small pretzels
• 1 cup small plain crackers (1 to 1 1/2 inch in size, use cheese flavoured crackers, if desired)
• 2 cups roasted salted peanuts
• 1 cup pecans (optional)
• 1 cup unsalted butter (melted)
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 tablespoons Worcestershire Sauce
• 1 teaspoon smoked paprika
• 1 1/2 to 2 teaspoons seasoning salt
• a dash of sriracha or other hot sauce (optional, for flavour not spiciness)
Instructions
• Turn your slow cooker on and add the cereals, pretzels, crackers, and nuts.
• In a small bowl, combine the melted butter, garlic, onion powder, Worcestershire sauce, paprika, seasoning salt, and Sriracha. One small dash of Sriracha will not make the snack mix spicy, it simply adds flavour.
• Pour the butter mixture over the ingredients in the slow cooker and toss gently but thoroughly with a rubber spatula (this prevents the ingredients from breaking) until everything is well coated.
• Cook on high in your slow cooker for about 2 hours, stirring every half hour or so. I recommend taking the lid off the slow cooker for the last 15 minutes of cooking to let any moisture evaporate.
• Be sure to let the snack mix cool completely before packing it up for storage in an airtight container. This will prevent the snack mix from becoming soggy and keep it nice and crispy. The best way to do this is on some parchment paper on a large tray or baking sheet.
• Once the snack mix is cooled completely, store it in airtight containers or serve immediately.
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