- 2 cups Cheerios
- 2 cups bite-sized Shredded Wheat
- 2 cups pretzel sticks
- 1-1/2 cups salted peanuts
- 1/4 cup butter, cubed
- 3 teaspoons Worcestershire sauce
- 1/2 teaspoon celery salt
- 1/2 teaspoon onion salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon paprika
- Preheat oven to 250°. In a large bowl, combine cereals, pretzels and nuts. In a small saucepan, melt butter; stir in sauce and seasonings. Pour over cereal mixture; toss to coat. Spread in an ungreased 15x10x1-in. baking pan. Bake 1 hour, stirring every 15 minutes. Cool completely. Store in an airtight container.
Nuts and Bolts Tips
What other cereals can you use in this nuts and bolts recipe?You can give it a hint of sweetness by using Honey Nut Cheerios instead of regular, or make the recipe gluten-free by using rice Chex. There are tons of ways to use your favorite cereal. Don't be afraid to experiment!
What is the best way to cool the mixture before storage?Cool it directly on the pan, or on a wire rack lined with paper towels (although you may lose some of the buttery goodness this way). Just make sure the mixture cools completely before you store it.
How can you make this nuts and bolts recipe spicy?Add 1/4 teaspoon cayenne pepper or a dash of hot sauce to the butter mixture before baking if you prefer spicier nuts and bolts (try mixing in one of our favorite hot sauce brands). If you liked this recipe for nuts and bolts, try more of our other snack mixes!
—Liz Harris, Taste of Home contributing writer
3/4 cup: 261 calories, 17g fat (5g saturated fat), 12mg cholesterol, 528mg sodium, 23g carbohydrate (2g sugars, 4g fiber), 9g protein.