Nuts and bolts snack mix is a twist on a classic Chex mix recipe with the addition of cheerios, gold fish crackers, bugle chips, cheese crackers and additional nuts.
This snack mix pairs perfectly with mulling spices mix for when you want to give an amazing homemade food gift.
This recipe makes a HUGE batch and is what I keep on hand to snack on all holiday season. I love to have this recipe on hand for when you need to put together a last minute food gift. Other snacks I make to have on hand are my seasoned ranch cheese crackers, thai chex mix, dill pickle chex mix for some out of the box snack options.
Ingredients you need for this nuts and bolts recipe:
- butter
- Worcestershire Sauce
- garlic salt
- onion salt
- celery salt
- season salt
- sugar
- Corn Chex
- Rice Chex
- Cheerios
- Wheat Chex
- crispex
- bugels
- pretzel sticks
- mixed nuts
- pecan pieces
- cashew pieces
- gold fish crackers
- gold fish pretzels
- cheese nips or cheez-its
How to make nuts and bolts snack mix:
- Heat oven to 250° F
- Melt the butter.
- Add the seasonings.
- Stir together the dry ingredients.
- pour the seasoned butter equally over the cereal and nuts.
- Stir to coat the cereal and but mixture.
- Portion out the nuts and bolts mixture onto baking sheets, about 6 cups per sheet.
- Bake for 90 minutes, rotating and stirring the mixture on the pans every 30 minutes.
- Cool completely.
- Repeat until all the mix is baked. It took me 3 rotations of 90 minutes to bake this recipe.
- Store in air tight containers.
Pin to Pinterest:
My Favorite Snack Recipes:
Seasoned Ranch Cheez-Its | Churro Chex-Mix | Nuts & Bolts Snack Mix | Alabama Firecrackers Crackers | Dill Pickle Chex-Mix
Frequently asked questions, answers and tips:
Make sure the snack mix has cooled completely before storing it. Any residual heat can create steam in the snack mix, leaving it not as crips as you would want it to be.
Store in zip top gallon bags or in metal cookie or potato chip tins. Just like the ones grandma would have at her house. 
This recipe does make 30 cups so it is a LARGE batch. It is able to be doubled but I don’t because I don’t have containers large enough to stir all the ingredients together. Go for it if you have the space and materials.
You are welcome to substitute in other nuts. This recipe does not have peanuts in it because I found that the peanuts are always the thing that is left in the bottom of the bowl in my family. So I left them out. If your family is not a fan of a certain nut, just switch it out in equal portions for a nut you do like.
nuts and bolts recipe
Ingredients
- 1 lb butter
- 3 Tbsp Worcestershire Sauce
- 1 Tbsp garlic salt
- 2 tsp onion salt
- 2 tsp celery salt
- 1 tsp season salt
- 2 Tbsp sugar
- 4 cups Corn Chex
- 4 cups of Rice Chex
- 4 cups Cheerios
- 2 cups Wheat Chex
- 2 cups crispex
- 2 cups bugels
- 2 cups of pretzel sticks
- 2 cups mixed nuts
- 1 cup pecans
- 2 cup cashews
- 1 bag gold fish 2 cups gold fish
- 1 bag gold fish pretzels 2 cups
- 1 box cheese nips or cheese bites
Instructions
- Heat oven to 250° F
- In a heavy bottom pot, over medium heat, melt the butter.
- Add the seasonings and the sugar to the butter and stir until the sugar dissolves.
- In 2 large roasting pans, stir together the dry ingredients.
- Once the butter is melted, pour the seasoned butter equally between the two roasting pans.
- Stir to coat the cereal and but mixture. Continue to stir until there is no longer any butter pooling in the bottom of the pan.
- Portion out the nuts and bolts mixture onto baking sheets, about 6 cups per sheet.
- Bake for 90 minutes, rotating and stirring the mixture on the pans every 30 minutes.
- Cool completely.
- Repeat until all the mix is baked. It took me 3 rotations of 90 minutes to bake this recipe.
Notes
Nutrition
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.