This holiday season try a bowl of Kimberly Einmo’s secret family recipe for Nuts & Bolts, a savory, little-bit-spicy treat!
“My mom and I have been making Nuts & Bolts every Christmas since I was a little girl. I’m not sure where she found the original recipe, but over the years, we’ve added a little bit here or deleted an ingredient there until we came up with the version of the recipe we use today. It’s a savory, little-bit-spicy version of the traditional party mix. But our version is oh-so-much tastier!”
Kimberly’s Nuts & Bolts
Preheat oven to 350 degrees.
Mix in bowl:
- 1 1/2 cups of Rice Chex cereal
- 1 1/2 cups of Corn Chex cereal
- 1 cup of Wheat Chex cereal
- 2 cups of pretzel sticks
- 1 1/2 cups of Cheerios cereal
- 2/3 cup Spanish peanuts
- 2/3 cup cashew halves and pieces
- 1/4 cup melted margarine
- 1/4 cup vegetable oil
- 2 teaspoons garlic powder
- 1 teaspoon Lawry’s seasoned Salt
- 3 Tablespoons Worcestershire sauce
- 1 teaspoon Tabasco sauce (or more, to taste)
Pour the liquid mixture over the crunchy mixture. Toss thoroughly to coat.
Spread out on a large baking sheet lined with aluminum foil. Bake at 350 degrees for 6 minutes. Remove from the oven, stir thoroughly. Bake another 6 minutes. Pour out on flat brown paper grocery bags to soak up excess oil. Let cool thoroughly.
Store in gallon size storage bags. Enjoy!
Kimberly’s Top Tip:
I like to make multiple batches at the same time. I measure the dry ingredients listed in gallon size zip closure bags. Then I’ll pour one bag at a time into a large mixing bowl, add the mixture of wet ingredients, toss to coat, and bake. When thoroughly cooled, back each batch goes into its own bag.
Have you seen what Kimberly has been up to lately? Be sure to pre-order Kimberly Einmo’s new book Clever Combo Quilts!