Nuts and Bolts

 

This recipe has always been a part of my life.  It’s something we have at every get-together and we all argue which part is our favorite bite.  Some days it’s the pretzels.  I pick through the bowl until I have a handful.  Other days when I want the concentration of buttery salty goodness, I pick through grabbing out the Cheerios.

I’ve seen all the new ways of making Chex Mix with cocoa and powdered sugar or chili powder, but I always come back to this one.  The only difference I find acceptable is substituting mixed nuts for peanuts and Crispix for the Chex.  I really am a traditionalist.

We have developed an unhealthy fondness for very salty Nuts and Bolts.  I didn’t put quantities in the recipe on purpose.  I find the flavor intensifies while it’s baking so I usually adjust each time I stir at the 15 minute mark.  If you don’t like garlic or onion, simply use Kosher salt.  The larger grain makes for a pleasing mouth feel.

While I can’t swear to this, someone told me the mix will last several weeks if properly sealed.  We’re lucky if it lasts the weekend.

This recipe was in my Grandma Olson’s recipe box.   One of these days I will make the recipe just as she wrote it.  I’m having a little problem mentally swapping out the Crispix for the Shredded Wheat though.  It just seems wrong.  Of course, I have to keep in mind this was probably before Chex cereals were invented.  Grandma calls it Shredded Ralston.  I may have to do some digging; it could be a totally different animal than I am thinking.  Give my old-fashioned mix a try.  Think of it as a lesson in history.

 

Nuts and Bolts

2 cups each:   Corn Chex, Rice Chex, Wheat Chex

Add:  3 cups stick pretzels, 4 cups Cheerios, 2 cups peanuts

Melt 2 or 3 cubes butter, 3 tablespoons Worchestshire sauce, garlic powder and onion salt in a large baking pan.  Stir to combine.  Mix all the other ingredients and add to butter mixture.  Combine all.  Bake at 325 degrees for 45 minutes, stirring every 15 minutes.

*  From the Recipe Box: 

This is basically Grandma Olson’s recipe only her original recipe called for shredded wheat.  Yes, really.

I make triple batches every Christmas.  Use Crispix cereal in place of the Wheat Chex, or all the Chex.  We like it salty.

and remember:  Whenever a bird poops on my car, I eat a plate of scrambled eggs on my front porch just to let them know what I’m capable of.  Big kiss, Lynn

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