It’s not a holiday party without a big bowl of nuts and bolts! This savoury cereal blend is a Christmas classic. It also packs up well for a seasonal host/hostess gift.
Yield: Makes 14 cups.
July 02, 2019
Cook Time:
2 hours 10 minutes
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Recipe
Difficulty: Easy
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Freezer Friendly, Kid-Friendly, Snack
CLASSIC NUTS AND BOLTS
Ingredients
3 cups corn and rice cereal
3 cups crisp oat cereal circles
3 cups whole wheat cereal squares
3 cups fish-shaped cheese crackers
3 cups pretzel sticks
1/2 cup unsalted blanched peanuts
1 cup salted butter
2 tbsp Worcestershire sauce
1 tbsp fresh lemon juice
2 tsp hot pepper sauce
2 tsp onion powder
1 tsp garlic powder
1 tsp celery salt
1/2 tsp cayenne pepper
1/2 tsp salt
Directions
Preheat oven to 250°F.
Combine corn and rice cereal, crisp oat cereal, whole wheat cereal, fish-shaped crackers, pretzel sticks and peanuts in a large roasting pan; set aside.
Melt butter in a small saucepan over medium heat. Whisk in all remaining ingredients until blended.
Pour butter mixture over cereal mixture and toss gently to coat.
Bake, stirring every 30 minutes, for 2 hours.
Cool completely in pan on a rack. Store in an airtight container in a cool dry place for up to 1 week or freeze for up to 1 month.
Nutritional analysis per 1/2 cup serving:
169 calories, 9.4 g fat, 3 g protein, 19.5 g carbohydrate, 1.6 g fibre, 323 mg sodium
Tip:We used Kellogg’s Crispix Krispies Cereal, General Mills Cheerios Cereal, Post Shreddies Cereal and Pepperidge Farm Cheddar Goldfish Baked Snack Crackers in this recipe.
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