Recipes

Nuts and Bolts

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Published: 

Nuts and Bolts
Portions
Makes about 16 cups

Ingredients

  • 4 cups crunchy corn cereal squares 
  • 4 cups crunchy rice cereal squares 
  • 4 cups pretzel sticks or mini twists 
  • 2 cups oat cereal 
  • 2 cups salted mixed nuts
  • ¾ cup unsalted butter, melted
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon maple syrup
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons paprika 
  • ½ teaspoon kosher salt
  • 3 cups candy-coated chocolate, optional 

Directions

  1. Heat your oven to 250ºF.
  2. Set out a large roasting pan and add in the corn cereal, rice cereal, pretzels, oat cereal, and mixed nuts. Toss well to combine.
  3.  In a small bowl, whisk together the butter, Worcestershire sauce, maple syrup, garlic powder, paprika, and salt. Pour the butter mixture over the cereal mixture and toss very well to combine and evenly coat.
  4.  Bake the nuts and bolts for 1 ½ to 2 hours or until the butter has been absorbed and the mixture is golden brown, stirring every 30 minutes or so.
  5.  Allow the nuts and bolts to cool completely then mix in the candy-coated chocolate, if using. Store in airtight containers for up to 1 month.