Nuts and Bolts

I know. You are looking at the title of this recipe and scratching your head. Back in the 70’s, my aunt (whom I am named for) started making this snack and it was named for the nuts (the Cheerios) and bolts (pretzel sticks) like a handyman would use to repair things.  This is ages before Chex cereal sold Chex Mix in bags in the grocery stores.

This was a long sought after recipe and begged for snack for my aunt to make. I was always thrilled because it was something I could eat (peanuts, no tree nuts) and she made it for every holiday and every party she hosted. It was a staple for Maxi (what we kids called her so as not to confuse the two Lindys…yes, this means I was Mini). This was her go-to nibble. We think this recipe originated in the Louisville, Kentucky newspaper, the Courier-Journal. The food writer’s name was Dorothy Ritz.

Try this. Trust me. This is way better than the stuff you buy in stores. It also makes a TON.

nutsandboltsFrom Lindy Sparks Ruffin
Yields 18 cups

2 Sticks butter, unsalted
1 tsp garlic powder
1 tsp salt, seasoning (like Lowry’s)
3 Tablespoons Worcestershire sauce
4 Cups cereal, Cheerios
12 Ounce(wt)s pretzels, thin sticks
4 Cups cereal, Corn Chex
4 Cups cereal, Wheat Chex
4 Cups cereal, Rice Chex
2 Cups peanuts, honey-roasted

Tools Needed:
Chicago Metallic Non-Stick 3-Piece Value Pack with 2 Cookie/Jelly Roll Pans and Cooling Grid
Thunder Group Mixing Bowl, 20-Quart

Mix cereals, pretzels and nuts in a large bowl.

Melt butter and add seasonings and mix very well. Pour butter mixture over cereal mix and toss until well coated. Line cookie sheets with parchment paper and separate mix between sheets.

Bake at 300 degrees for 1 hour, stirring halfway through time. Let sit until cooled completely.

Store in airtight containers.


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