Annes Nuts And Bolts Recipes

CLASSIC HOMEMADE NUTS AND BOLTS RECIPE

Steps:

• Preheat your oven to 250 degrees F.
• In a very large roaster, combine the cereals, nuts, crackers and pretzels. In microwave (or on stove) melt butter and mix in spices and Worcestershire. Pour over dry ingredients and stir gently to mix thoroughly.
• Bake at 250 degrees for 1 1/2 to 2 hours, stirring gently with a spoon every 25 minutes or so.
• The mix will be done when you can see that all of the butter mixture has been absorbed and is dry.

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

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.

ANNE'S NUTS AND BOLTS

Steps:

• In a 9 X 13 cake pan, melt butter. Add Worcestershire sauce and spices. Mix well.
• Layer into butter mixture in this order: Nuts, Sesame sticks, Chex cereals, Cherrios, and Pretzels.
• Stir until ALL the liquid is absorbed.
• Bake 300F until almost dry. Stirring occasionally.
• Spread out on paper towels until completely cool. (Watch out for Lisa, Jenny and Lou.).
• Pack in an air tight container.

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.

NUTS AND BOLTS

Steps:

• Preheat oven to 225°F.
• Mix the cereals, crackers, pretzels, and nuts together in a roasting pan or large casserole dish (with a lid, if possible).
• Sprinkle the powders over the dry ingredients. Mix well (put the lid on the roasting pan and shake).
• Mix melted butter, Worcestershire sauce, and lemon juice together and sprinkle over the other ingredients, mixing well between additions.
• Bake uncovered for 2 hours, mixing well every 30 minutes.

NUTS AND BOLTS

Steps:

• Mix cereal, pretzels and peanuts.
• Heat oleo, sugar and honey in saucepan, boil, stir and cook 5 minutes.
• Add vanilla.
• Pour cooked mixture over dry ingredients and stir.
• Bake at 250 for 1 hour stirring 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.