Thursday, October 27, 2011

Nuts and Bolts

Just in time for Halloween and the holidays, here comes my all-time favorite recipe for Nuts and Bolts! Frankly, Dollinks, these are the best I’ve ever tasted, so I’ve never prepared another N&B recipe. These make a vast quantity, but store well for weeks in an airtight container. With its large quantity of nuts and cereal, this recipe may seem expensive - but on a per-serving basis, it’s actually quite economical. 

This makes such a huge amount that you can probably rent the spare bedroom to the ingredients and make a profit. I tried to do that once, but got confused and instead rented the spare room to a whole bunch of Nuts and Dolts. I had a terrible time trying to evict them. These are easy to prepare when you feel like entertaining, or if you decide to make something simple and delicious to serve at a Halloween party. My dear friend Blanche gave me the recipe 30-plus years ago: These are greatly superior to the commercially packaged variety.

Nuts and Bolts:

17 cups traditional, unflavored Cheerios cereal
9 c. traditional, un-iced Shreddies cereal 
1 - 8 oz. (225 g) pkg. pretzel sticks
2-½ lb. (1 kg) mixed nuts
1 c. butter or margarine 
2 tbsp. seasoning salt 
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. marjoram
½ tsp. paprika
2 tsp. savory

Combine Cheerios, Shreddies, pretzel sticks, and mixed nuts in large roasting pan. Combine seasonings in a small bowl. Sprinkle seasonings over cereal-nut mixture and toss. Cut butter or margarine into small chunks, dotting over mixture in roasting pan. Bake at 250 deg. F. for 45 to 60 min., stirring frequently. Store in tightly covered containers. Makes about 30 cups.

Assemble everything you need, including spices
Add spices and dot margarine over entire mixture
Stir on low oven heat every 10 min. for an hour.

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