Nuts & Bolts Snackin' Stuff

Nuts & Bolts Snackin' Stuff Recipe

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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.


★★★★★ 1 vote


  • 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

How to Make Nuts & Bolts Snackin' Stuff


  1. Mix Cheerios, Rice Chex, pretzel stix, mixed nuts, and Spanish peanuts together in a very large bowl.
  2. 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.

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About Nuts & Bolts Snackin' Stuff

Course/Dish: Other Snacks

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