Nuts and Bolts

Isn’t it funny how the things you did as a child at Christmas often dictate what traditions you do as an adult too?

My Mom used to make Nuts & Bolts every Christmas, and although I haven’t made them for a few year, this year I knew I needed them.

 

I posted a picture on Facebook and Instagram (MrsJennyHill if you'd like to follow me) on Saturday and very soon after I had a few requests for my recipe.

So here you go:  it is in my opinion the perfect balance, not too much sauce, but with enough flavour to bring back a million Christmas memories.

Nuts & Bolts

1 box Shreddies (550g)
1 box Cherrios (500g)
1 box Crispix (350g)
1 package pretzels (400g)
1 package roasted & salted peanuts (600g)
Additional nuts if you want

2 cups butter

1 cup Worcestershire sauce
7 garlic cloves, pressed
2 teaspoons salt
2 teaspoons onion powder
5 dashes Tabasco sauce

Preheat oven to 250 F.

Using a few large bowls, mix the Shreddies, Cherrios, Crispix, pretzels and peanuts until evenly combined.
Melt the butter in a sauce pan.  Once melted, add the Worcestershire sauce, salt, onion powder and Tabasco sauce.  Mix until well combined and salt is dissolved.
Pour on to cereal mixture and stir well to coat.
Spread into large roasting pans and bake for 2 hours, stirring every 30 minutes.
Once cooled store in Ziplok bags or air tight containers in the freezer.

Enjoy!