CLASSIC HOMEMADE NUTS AND BOLTS RECIPE
Steps:
- Preheat your oven to 250 degrees F.
- In a very large roaster, combine the cereals, nuts, crackers and pretzels. In microwave (or on stove) melt butter and mix in spices and Worcestershire. Pour over dry ingredients and stir gently to mix thoroughly.
- Bake at 250 degrees for 1 1/2 to 2 hours, stirring gently with a spoon every 25 minutes or so.
- The mix will be done when you can see that all of the butter mixture has been absorbed and is dry.
Nutrition Facts : ServingSize 21 cups, Calories 284 kcal, Carbohydrate 28 g, Protein 3 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 46 mg, Sodium 738 mg, Fiber 2 g, Sugar 2 g
NUTS AND BOLTS
Feel free to substitute salts for powders, but cut the quantities to avoid overpowering the mixture.
Provided by Food Network
Number Of Ingredients 8
Steps:
- Mix sauce and spices in oil. In a large, shallow roasting pan, layer cereal (mixed), pretzels and nuts, drizzling each layer with the oil mixture. Bake at 250 degrees F for 2 hours, stirring every half hour.
CLASSIC 'BACK-TO-BASIC' NUTS AND BOLTS
Gramma's recipe is basic, simple and very easy to whip up. She'd have a large fresh bag of her nuts and bolts for every family member at Christmas. Be sure to use real butter! This recipe is easily doubled, tripled, etc. It's hard to determine the requisite serving size, but the ingredient amounts will give you a good idea. It makes a good sized batch.
Provided by DiLo4602
Categories Kid Friendly
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 250 F, and have 2 oven tray/cookie sheets handy. If your cookie sheets are old and tired, you can line them with parchment paper if you wish.
- Put the dry ingredients into a large vessel. A roasting pan works nicely for size. You're only mixing in, not using the roasting pan for baking.
- Mix the melted butter, garlic salt, celery salt and Worcestershire.
- Pour the butter mixture over the dry ingredients. Be sure to mix everything very well - I get in there with my nice, clean hands and toss together thoroughly. At this point you won't see a lot of visible butter sauce coating the dry mix, but the butter mixture will be plentiful and will nicely spread around once baking in the oven.
- Spread the sauce covered nuts and bolts in a single layer on oven trays or cookie sheets and bake for 30 minutes at 250 F while stirring and mixing frequently during baking time. I stir, turn and mix about every 10 minutes during the 30 minute baking time. The dry ingredients will be nicely toasted at the end of baking.
- Remove from the oven, cool and store in airtight containers or Ziploc bags.
- These nuts and bolts are easily frozen if you'd like to make them in advance. Some of my family like to eat them right out of the freezer.
Nutrition Facts : Calories 319.6, Fat 24.4, SaturatedFat 8, Cholesterol 24.4, Sodium 284.5, Carbohydrate 19.8, Fiber 3.7, Sugar 1.9, Protein 9.7
NUTS AND BOLTS
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
Provided by Taste of Home
Categories Snacks
Time 1h10m
Yield 8 cups.
Number Of Ingredients 10
Steps:
- Combine cereals, pretzels and nuts. In a small saucepan, melt butter; stir in seasonings. Pour over cereal mixture; toss to coat. Spread in an ungreased 15x10-in. rimmed pan. Bake at 250° 1 hour, stirring every 15 minutes. Store in an airtight container.
Nutrition Facts :
RANCH NUTS AND BOLTS RECIPE - (4.1/5)
Provided by Reneeb
Number Of Ingredients 15
Steps:
- Mix together in shaker jar, oil, dressing mix, dill weed, garlic powder. shake well Mix together all the rest of ingredients. Add to a large roaster. Pour dressing mix slowly over crackers, stirring as you do. Cook at 200 for 1 hou,r stirring ever 15 minutes to blend seasoning in.
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