Nuts and Bolts Snack Mix
Recipe adapted from Mary Berg
Details
- Difficulty: Simple
- Servings: Makes about 16 cups
- Nutrition (per serving 1 of 20): 323 calories, 18 g total fat, 8 g saturated fat, 37 g carbohydrates, 2 g fiber, 14 g sugar, 5 g protein, 21 mg cholesterol, 191 mg sodium
- Total Time: 2 hours, 45 minutes (includes cooling)
- Hands-on Time: 15 minutes
This well-loved Nuts and Bolts snack mix delivers a timeless blend of sweet and salty, making it a hit at any gathering.
Ingredients
- 4 cups (125g) crispy corn square cereal
- 4 cups (140g) crispy rice square cereal
- 4 cups (160g) pretzel sticks or small pretzel twists
- 2 cups (60g) oat cereal rings
- 2 cups (250g) salted mixed nuts
- 3/4 cup (170g) unsalted butter, melted
- 2 tablespoons (30ml) Worcestershire sauce
- 1 tablespoon (15ml) maple syrup
- 2 teaspoons (6g) garlic powder
- 1 1/2 teaspoons (4g) paprika
- 1/2 teaspoon (2g) kosher salt
- 3 cups (360g) candy-coated chocolates, optional
Instructions
- Preheat the oven to 250F (120C).
- In a large roasting pan, combine the corn cereal, rice cereal, pretzels, oat cereal, and mixed nuts; toss to blend evenly.
- In a small bowl, whisk together the melted butter, Worcestershire sauce, maple syrup, garlic powder, paprika, and kosher salt until smooth.
- Drizzle the seasoned butter over the dry mixture in the roasting pan and toss thoroughly to coat.
- Bake for 1 to 2 hours, stirring every 30 minutes, until the mixture is toasted and golden and the butter is absorbed.
- Allow the mix to cool completely, then fold in the candy-coated chocolates if using. Store in airtight containers for up to one week.
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