Nutsboltstexmexstyle Recipes
NUTS & BOLTS, TEX-MEX STYLE
This is a peppy variation of the popular cereal snack so many people like. This recipe makes a lot, but it goes fast. Make it a day or two ahead to allow the flavor to develop. If you should happen to have any leftovers, they freeze well (and taste great right out of the freezer!). Recipe from Redbook magazine.
Provided by Lorraine of AZ
Categories Lunch/Snacks
Time 2h15m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees.
- Mix cereals, nuts and pretzels in one very large or two small roasting pans.
- Heat the remaining ingredients in a saucepan over moderate heat. Stir occasionally until small bubbles appear on bottom of pan.
- Gradually pour hot, seasoned oil over cereal mixture, stirring gently to coat well.
- Bake 1-1/2 to 2 hours, stirring every 15 minutes. Remove from oven and cool. Store in airtight containers.
- Note that regular salted roasted peanuts may be substituted for the peanuts specified above.
NUTS AND BOLTS SNACK MIX
A 1940's version of the Chex type party mixes. Originally published by the Spice Island Seasoning Company to introduce their spices. This was a holiday tradition when I was growing up. Great for parties, snacking and gift giving.
Provided by Joyce O
Categories Lunch/Snacks
Time 1h15m
Yield 20-30 serving(s)
Number Of Ingredients 14
Steps:
- Mix all cereal ingredients together in a large roaster or roasting pan. A Nesco electric roaster works best.
- Mix spices together and toss with cereal ingredients.
- Pour melted butter over cereal and spices. Mix to coat thoroughly.
- Bake at 250 degrees, turning every 15 minutes until cereal is crisp and golden brown. Baking time is usually 1 to 1 1/2 hours.
- This recipe makes a large batch of mix. The cereal and spice amounts may be adjusted according to taste.
Nutrition Facts : Calories 934.2, Fat 54.6, SaturatedFat 16.7, Cholesterol 48.8, Sodium 1932.3, Carbohydrate 101, Fiber 11.9, Sugar 10.3, Protein 21
NUTS AND BOLTS
Feel free to substitute salts for powders, but cut the quantities to avoid overpowering the mixture.
Provided by Food Network
Number Of Ingredients 8
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.
TEX-MEX PARTY NUTS
Looking for an easy gift idea? Try these easy, sweet-and-salty pepped-up nuts.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h20m
Yield 9
Number Of Ingredients 8
Steps:
- Heat oven to 300°F. In medium bowl, mix nuts and butter until nuts are coated. In small bowl, mix remaining ingredients except sugar; sprinkle over nuts. Stir until nuts are completely coated. Spread in single layer in 15x10x1-inch pan.
- Bake uncovered about 10 minutes or until nuts are toasted. Return to medium bowl. While nuts are still hot, sprinkle with sugar and toss to coat.
- Cool completely, about 1 hour. Store in airtight container at room temperature up to 3 weeks.
Nutrition Facts : Calories 220, Carbohydrate 10 g, Cholesterol 0 mg, Fat 3, Fiber 3 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 4 g, TransFat 0 g
NUTS AND BOLTS SNACK MIX
The classic cereal snack mix often goes by the name "nuts and bolts," making it a perfect treat for a handy dad. Our version is made with an addictive blend of savory seasonings and spices.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
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.
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