When I was growing up, Mom would spend a couple evenings as we approached the holidays making literally gallons of snacks for the family – with all the aunts, uncles and cousins we had a large family and needed gallons! I can remember several 5 gallon cans full of what we called “Nuts & Bolts” that were eaten throughout the holiday during multiple gatherings of family and friends.
A few weeks ago, my niece Jennifer came across Mom’s receipt and shared it with the family.
Wow. What a memory. To this day, I can get lost in the smells that came from her kitchen during this annual extravagance.
So…. I thought I would share the receipt with hopes that you too can enjoy what I enjoyed for many years. (I’m making it myself this week-end.)
NUTS AND BOLTS
- 1 box cheerio
- 1 box kix
- 1 box wheat chex
- 1 box rice chex
- 1 box corn chex
- 1 bag thin pretzel sticks
- 2 cups peanuts
- 1 cup pecans
Mix in 2 large pans (aluminum pans used to bake turkey work well). Salt well.
Heat to boiling:
- 1 cup Wesson oil
- 1 stick butter or margarine
- 1/2 teaspoon garlic salt
- 1 tablespoon worcestershire sauce
Pour over cereal mixture. Stir well. Bake at 250 degrees for 1 1/2 hours. Stir occasionally while baking.
Make it once, you’ll make it again. Guaranteed.