Christmas Baking: Nuts and Bolts

by Jenny Fri, December 27 2013 12:05

Nuts and bolts have been a family favourite for years. We can often go through five batches of this in a holiday season. I've made them so many times it's almost become an art. I've put a bunch of my tips into this version of the recipe.


Nuts and Bolts

2 cups Shreddies/Chex
2 cups Cheerios
2.5 cups pretzels
1.5 cups peanuts

½ cup butter (melted)
1.5 tbsp Worchestershire sauce
¾ tsp garlic salt
¾ tsp celery salt

While butter is melting in the microwave, measure dry ingredients into a 9x13x2” pan. Add Worcestershire sauce, garlic and celery salt to butter. Stir until combined. Drizzle over dry ingredients. Mix (get in there with your hands!). Bake at 250 for 30 minutes, stirring once. Stir after it comes out of the oven and again after about ten minutes of cooling for best flavour distribution.

I actually don’t own garlic salt and will substitute garlic powder. And I’m always a little heavy on the Worcester. Makes it taste better! I also strategically measure my ingredients in the reverse order to what they are listed above so the Chex and Cheerios get the most sauce.