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–+ servings
Nuts and Bolts Recipe
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
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. 
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nuts and bolts recipe in a tin square
Prep Time7 minutes
Cook Time1 hour 30 minutes
other time1 hour 30 minutes
Prep Time3 hours 7 minutes
servings31 cups

Ingredients

  • 1 lb (453 ⅗ g) Butter
  • 3 tablespoon (3 tablespoon) Worcestershire Sauce
  • 1 tablespoon (1 tablespoon) garlic salt
  • 2 teaspoon (2 teaspoon) onion salt
  • 2 teaspoon (2 teaspoon) celery salt
  • 1 teaspoon (1 teaspoon) season salt
  • 2 tablespoon (2 tablespoon) Sugar
  • 4 Cups (124 g) Corn Chex
  • 4 Cups (108 g) of Rice Chex
  • 4 Cups (84 g) Cheerios
  • 2 Cups (473 ⅙ g) Wheat Chex
  • 2 Cups (473 ⅙ ml) crispex
  • 2 Cups (473 ⅙ ml) bugels
  • 2 Cups (112 g) of pretzel sticks
  • 2 Cups (288 g) mixed nuts
  • 1 Cup (99 g) pecans
  • 2 Cup (258 g) cashews
  • 1 (1) bag gold fish 2 cups gold fish
  • 1 (1) bag gold fish pretzels 2 cups
  • 1 (1) box cheese nips or cheese bites

Instructions

  1. Heat oven to 250° F
  2. In a heavy bottom pot, over medium heat, melt the butter.
    1 lb (453 ⅗ g) Butter
  3. Add the seasonings and the sugar to the butter and stir until the sugar dissolves.
    3 Tbsp Worcestershire Sauce, 1 Tbsp garlic salt, 2 tsp onion salt, 2 tsp celery salt, 1 tsp season salt, 2 Tbsp Sugar
  4. In 2 large roasting pans, stir together the dry ingredients.
    4 Cups (124 g) Corn Chex, 4 Cups (108 g) of Rice Chex, 4 Cups (84 g) Cheerios, 2 Cups (473 ⅙ g) Wheat Chex, 2 Cups (473 ⅙ ml) crispex, 2 Cups (473 ⅙ ml) bugels, 2 Cups (112 g) of pretzel sticks, 2 Cups (288 g) mixed nuts, 1 Cup (99 g) pecans, 2 Cup (258 g) cashews, 1 bag gold fish, 1 bag gold fish pretzels, 1 box cheese nips or cheese bites
  5. Once the butter is melted, pour the seasoned butter equally between the two roasting pans.
  6. 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.
  7. Portion out the nuts and bolts mixture onto baking sheets, about 6 cups per sheet.
  8. Bake for 90 minutes, rotating and stirring the mixture on the pans every 30 minutes.
  9. Cool completely.
  10. Repeat until all the mix is baked. It took me 3 rotations of 90 minutes to bake this recipe. 

Nutrition

Serving: 1/2 cup | Calories: 167kcal | Carbohydrates: 12g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 414mg | Fiber: 1g | Sugar: 2g

Notes

store in air tight containers.
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CourseSnacks
CuisineAmerican
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