Finger-licking Nuts & Bolts
This “nuts and bolts” snack recipe is unlike any other I have tasted. It is my favorite. With its buttery, smoky flavor, it is very addictive! “Finger-Licking Nuts and Bolts has become a holiday snack tradition at our home. It is much loved by everyone here. To keep enough on hand, I double the recipe. If you are expecting lots of family and friends to gather at your home during the holidays, you may wish to make this recipe and have dishes of “Finger-Licking Nuts and Bolts” strategically placed around your home.
Adapt this recipe to your own taste by adding other dry cereals, using mixed nuts, or using additional dry ingredients. Feel free to increase the seasonings you like most and/or lessen or eliminate any seasonings you do not like.
Ingredients
Sauce:
1 – 1 1/2 cups butter (two or three cubes/sticks; 8-12 oz.)
1 1/2 – 2 tablespoons liquid smoke
1 1/2 – 2 teaspoons Worcestershire Sauce
1/2 -1 teaspoon garlic salt OR 1 clove fresh garlic, minced
2 teaspoons celery salt
Dry Mixture:
1 – 2 quarts Cheerios
1 quart Rice Chex
1 quart Wheat Chex
1 quart Corn Chex
1 -2 cans Spanish nuts
1/2 box pretzels
Directions
Melt butter in a sauce pan. Add liquid smoke. Stir. Add remaining sauce ingredients. Stir well. Set aside. Mix cereal, nuts, and pretzels in a large roasting pan or Dutch oven. Pour the seasoned sauce over the dry mixture. Stir so the buttery sauce is well mixed throughout the dry ingredients. Cover the pan with a lid or foil. Place pan in a 250 degree oven for 1 1/2 hours. Stir the mixture every half hour. Do not overcook, so that it becomes dry.
