Nuts & Bolts Snackin' Stuff Recipe

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Nuts & Bolts Snackin' Stuff

Carol Shafer


This recipe is from my mother Anna Roskam Stimpson. She made this snack often at Christmas time to give as a gift to friends and neighbors or to just have on hand.

This recipe can be halved and still have lots to serve.

pinch tips: How to Knead Dough



1 box
16 oz
package pretzel sticks
8 oz
spanish peanuts
1/2 lb
melted butter
1 Tbsp
worcestershire sauce
1 tsp
garlic salt
1 box
rice chex
16 oz
mixed nuts
1 c
vegetable oil
1 tsp
tabasco sauce
1 tsp
celery salt

Directions Step-By-Step

Mix Cheerios, Rice Chex, pretzel stix, mixed nuts, and Spanish peanuts together in a very large bowl.
Mix together in a sauce pan- butter, vegetable oil, Worcestershire sauce, Tabasco sauce, garlic salt and celery salt. Heat this mixture over medium to low. Stir thoroughly. When heated through and well mixed, pour over the cereal, pretzels and nuts in a large bowl. Mix well and put into 9 X 13 or larger baking pans (you will need at least two pans for half a batch.) Bake at 250 degrees for 1 hour, stirring every 15 minutes. Cool thoroughly for several hours before serving.

About this Recipe

Course/Dish: Other Snacks