Seashells Nuts And Bolts Recipes

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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



Nuts and Bolts image

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.

1 small box each: Rice Chex, Wheat Chex, Corn Chex
1 med. bag thin pretzels
1 can salted peanuts
1 can salted mixed nuts
1 cup corn oil
1/4 cup Worcestershire sauce
1/4 cup onion salt
1/4 cup garlic salt

SEASHELLS' NUTS AND BOLTS!

Everybody loves my nuts n bolts, been asking for this recipes. I gets tired of writing it down for them! So I post it here and for my safe keeper! :D

Provided by seashells63

Categories     Canadian

Time 1h15m

Yield 14 cups

Number Of Ingredients 11



Seashells' Nuts and Bolts! image

Steps:

  • Preheat oven to 250°F.
  • In large roasting pan, mix together the cereals.
  • Stir all spices in melted butter.
  • Drizzle over the cereal mixture.
  • Mix well blended.
  • Bake in preheated oven for one hour, stirring every 15 minutes.
  • Turn oven off, let cool, stir again.
  • Store in airtight containers.

Nutrition Facts : Calories 417.2, Fat 21.8, SaturatedFat 8, Cholesterol 26.1, Sodium 803.6, Carbohydrate 47.7, Fiber 4.1, Sugar 2.8, Protein 11.4

3 cups shreddies cereal
3 cups Cheerios toasted oat cereal
3 cups pretzels (small one are best)
2 cups peanuts
1 (8 ounce) bag Bugles original flavor snacks
3/4 cup butter, melted
2 tablespoons Worcestershire sauce
2 teaspoons garlic powder
2 teaspoons celery salt
1 teaspoon paprika
5 -8 dashes Tabasco sauce

NUTS AND BOLTS

This recipe makes a good-sized batch of munchies to take camping or for snacks around the house. For a really HUGE batch, use a box/package of each dry ingredient and double or triple the seasonings, depending on your taste. The recipe is really forgiving - add or substitute cereals and seasonings to match your personal taste!

Provided by Alison J.

Categories     Lunch/Snacks

Time 2h15m

Yield 15-20 serving(s)

Number Of Ingredients 10



Nuts and Bolts image

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.

Nutrition Facts : Calories 135.1, Fat 8.5, SaturatedFat 4.7, Cholesterol 17.3, Sodium 219, Carbohydrate 13.5, Fiber 0.9, Sugar 1.6, Protein 1.9

2 cups Cheerios toasted oat cereal
2 cups Crispix cereal
2 cups goldfish crackers (cheddar flavour is best)
1 cup pretzel stick
1 cup mixed nuts (optional)
1/4 lb butter, melted
3 tablespoons Worcestershire sauce
1 tablespoon lemon juice
2 tablespoons garlic powder
2 tablespoons onion powder

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



Nuts and Bolts Snack Mix image

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.

3 cups toasted corn cereal, such as Chex
1 1/2 cups bite-size pretzels
1 cup salted dry-roasted peanuts
2 garlic cloves
1/2 teaspoon coarse salt
5 tablespoons unsalted butter
2 tablespoons Worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/4 cup fresh rosemary

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