Best 12 Nuts And Bolts Recipes

NUTS AND BOLTS

Steps:

• Combine cereals, pretzels and nuts. In a small saucepan, melt butter; stir in seasonings. Pour over cereal mixture; toss to coat. Spread in an ungreased 15x10-in. rimmed pan. Bake at 250° 1 hour, stirring every 15 minutes. Store in an airtight container.

GRANDMA JENSEN'S NUTS AND BOLTS

Steps:

• Preheat an oven to 225 degrees F (110 degrees C). Combine the wheat cereal, corn cereal, rice cereal, oat cereal, cheese-flavored crackers, pretzels, and mixed nuts in a large bowl; set aside.
• Melt the butter in a saucepan over medium heat. Whisk in the garlic powder and Worcestershire sauce until evenly blended. Pour over the cereal mixture, and gently stir until the cereal is evenly coated with the seasoned butter. Spread the cereal mixture onto baking sheets.
• Bake in the preheated oven for 1 hour, stirring every 15 minutes. Allow to cool to room temperature before storing in an airtight container.

NUTS AND BOLTS SNACK MIX

Steps:

• Preheat oven to 225 degrees. Combine toasted corn cereal, pretzels, and peanuts in a large bowl. Mince garlic and mash into a paste with salt. Stir together garlic paste, melted butter, Worcestershire sauce, paprika, and cayenne pepper. Pour over cereal mixture; toss to coat using a rubber spatula. Spread mixture evenly on a rimmed baking sheet. Bake, gently stirring every 20 minutes, until toasted, about 1 hour 20 minutes. Add rosemary. Bake for 20 minutes more. Let cool completely.

NUTS AND BOLTS PARTY MIX

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Lightly grease two 9x13 inch baking dishes.
• Combine peanuts, nuts, wheat cereal squares, rice cereal squares, toasted oat cereal, pretzel bits, and slim pretzels in prepared baking dish. Mix together, and spread out evenly in dish.
• In a medium bowl, combine oil, Worcestershire sauce, garlic salt, seasoned salt, and celery salt. Mix together, and pour mixture over dry ingredients. Place mixture into the 2 prepared baking dishes.
• Bake for 1 1/2 to 2 hours, or until toasted and crispy, stirring with a wooden spoon every 15 minutes.

CLASSIC 'BACK-TO-BASIC' NUTS AND BOLTS

Steps:

• Preheat oven to 250 F, and have 2 oven tray/cookie sheets handy. If your cookie sheets are old and tired, you can line them with parchment paper if you wish.
• Put the dry ingredients into a large vessel. A roasting pan works nicely for size. You're only mixing in, not using the roasting pan for baking.
• Mix the melted butter, garlic salt, celery salt and Worcestershire.
• Pour the butter mixture over the dry ingredients. Be sure to mix everything very well - I get in there with my nice, clean hands and toss together thoroughly. At this point you won't see a lot of visible butter sauce coating the dry mix, but the butter mixture will be plentiful and will nicely spread around once baking in the oven.
• Spread the sauce covered nuts and bolts in a single layer on oven trays or cookie sheets and bake for 30 minutes at 250 F while stirring and mixing frequently during baking time. I stir, turn and mix about every 10 minutes during the 30 minute baking time. The dry ingredients will be nicely toasted at the end of baking.
• Remove from the oven, cool and store in airtight containers or Ziploc bags.
• These nuts and bolts are easily frozen if you'd like to make them in advance. Some of my family like to eat them right out of the freezer.

NAT'S NUTS AND BOLTS

Steps:

• Mix dry ingredients.
• Put dry ingredients in a large roasting pan.
• Mix sauce ingredients.
• Mix sauce into cereal mixture-toss well.
• Cover, cook at 225°F for 1 hour.
• Remove lid, cook another hour, stirring occasionally.
• Let cool, can be put into tins or Tupperware and frozen until ready to serve.

RANCH NUTS AND BOLTS RECIPE - (4.1/5)

Steps:

• Mix together in shaker jar, oil, dressing mix, dill weed, garlic powder. shake well Mix together all the rest of ingredients. Add to a large roaster. Pour dressing mix slowly over crackers, stirring as you do. Cook at 200 for 1 hou,r stirring ever 15 minutes to blend seasoning in.

NUTS, BOLTS AND SCREWS SNACK MIX

Steps:

• Spread cereal mixture in a large shallow pan (cookie sheet). Set aside.
• In a saucepan, melt butter and add Worcestershire sauce and blend well.
• Drizzle butter mixture over cereal, stir to coat. Sprinkle with seasoned salt.
• Stir in pretzels and peanuts.
• Bake at 350°F for 18-20 minutes or until lightly browned and crisp.
• Stir often to prevent scorching.
• Raisins may be added after baking, if desired.
• Allow to cool completely, then store in air-tight container.

NUTS AND BOLTS ~ SNACK MIX

Steps:

• 1. Melt butter in a large roaster pan, stir in seasoned salt, garlic powder, and Worcestershire sauce.
• 2. Add cereal, nuts, and pretzels. Stir over low heat for 15 minutes, or until all pieces are coated.
• 3. Cool on a baking sheet lined with paper towel. Store in a air tight container. Enjoy

PEANUT BUTTER NUTS AND BOLTS

Steps:

• sprinkle all with garlic salt pour peanut butter mixture over top and stir bake at 200 degrees F for 2 hours stir every 20 mins

NUTS AND BOLTS

Steps:

• Mix sauce and spices in oil. In a large, shallow roasting pan, layer cereal (mixed), pretzels and nuts, drizzling each layer with the oil mixture. Bake at 250 degrees F for 2 hours, stirring every half hour.

NUTS AND BOLTS

Steps:

• 1. In a large bowl, combine cereals, pretzels and nuts. In a saucepan, melt butter; stir in seasonings. Pour over cereal mixtures; toss to coat. Spread on an ungreased 15-in. x 10-in.X 1-in. baking pan. Bake at 250' for 1 hour, stirring every 15 minutes. Store in an airtight container. Yield: 8 cups.