Annes Nuts And Bolts Recipes

Steps:

• Mix sauce and spices in oil. In a large, shallow roasting pan, layer cereal (mixed), pretzels and nuts, drizzling each layer with the oil mixture. Bake at 250 degrees F for 2 hours, stirring every half hour.

Steps:

• In a 9 X 13 cake pan, melt butter. Add Worcestershire sauce and spices. Mix well.
• Layer into butter mixture in this order: Nuts, Sesame sticks, Chex cereals, Cherrios, and Pretzels.
• Stir until ALL the liquid is absorbed.
• Bake 300F until almost dry. Stirring occasionally.
• Spread out on paper towels until completely cool. (Watch out for Lisa, Jenny and Lou.).
• Pack in an air tight container.

Steps:

• Preheat an oven to 225 degrees F (110 degrees C). Combine the wheat cereal, corn cereal, rice cereal, oat cereal, cheese-flavored crackers, pretzels, and mixed nuts in a large bowl; set aside.
• Melt the butter in a saucepan over medium heat. Whisk in the garlic powder and Worcestershire sauce until evenly blended. Pour over the cereal mixture, and gently stir until the cereal is evenly coated with the seasoned butter. Spread the cereal mixture onto baking sheets.
• Bake in the preheated oven for 1 hour, stirring every 15 minutes. Allow to cool to room temperature before storing in an airtight container.

Steps:

• Preheat oven to 250 F, and have 2 oven tray/cookie sheets handy. If your cookie sheets are old and tired, you can line them with parchment paper if you wish.
• Put the dry ingredients into a large vessel. A roasting pan works nicely for size. You're only mixing in, not using the roasting pan for baking.
• Mix the melted butter, garlic salt, celery salt and Worcestershire.
• Pour the butter mixture over the dry ingredients. Be sure to mix everything very well - I get in there with my nice, clean hands and toss together thoroughly. At this point you won't see a lot of visible butter sauce coating the dry mix, but the butter mixture will be plentiful and will nicely spread around once baking in the oven.
• Spread the sauce covered nuts and bolts in a single layer on oven trays or cookie sheets and bake for 30 minutes at 250 F while stirring and mixing frequently during baking time. I stir, turn and mix about every 10 minutes during the 30 minute baking time. The dry ingredients will be nicely toasted at the end of baking.
• Remove from the oven, cool and store in airtight containers or Ziploc bags.
• These nuts and bolts are easily frozen if you'd like to make them in advance. Some of my family like to eat them right out of the freezer.

Steps:

• Combine cereals, pretzels and nuts. In a small saucepan, melt butter; stir in seasonings. Pour over cereal mixture; toss to coat. Spread in an ungreased 15x10-in. rimmed pan. Bake at 250° 1 hour, stirring every 15 minutes. Store in an airtight container.

Steps:

• Combine all dry ingredients and mix well.
• Slowly add the olive oil, stirring well so everything in coated.
• Bake in a large roasting tray, in batches if necessary, at 180C for 10 minutes, stirring/shaking the tray regularly.
• Store in an airtight container for up to 1 month.

Steps:

• Mix cereal, pretzels and peanuts.
• Heat oleo, sugar and honey in saucepan, boil, stir and cook 5 minutes.
• Add vanilla.
• Pour cooked mixture over dry ingredients and stir.
• Bake at 250 for 1 hour stirring every 15 minutes.