Homemade is always, always best, but….
…honestly, this is the only reason I buy “store bought” cereals, and it actually upsets me… but, if you are looking for that old fashioned (everything is relative) Nuts & Bolts recipe, this is it!! The life long tradition of munching homemade nuts and bolts warm out of mom’s oven is one from “the modern convenience food age” that I have chosen to carry on in my family because I LOVE them! They are not even close to anything you can buy in a box. Well, except that all of the ingredients come in a box. The “sauce” is almost completely butter, but don’t let that deter you or influence you. This recipe is “the one” you have been looking for and these nuts and bolts are worth every calorie!
I remember taking the pretzel and piling the cheerios onto it as a child. Now, the cheerio hole is no longer big enough to do that. What’s with that?
We also used to be able to buy wheat, corn, and rice Chex in Canada, but no more… so, use Shreddies and Life Cereal, or anything similar to these shapes. I will be honest. Nothing compares to the Chex. Shreddies are really good in this, but the Corn and Rice Chex cannot be substituted with anything I have found to be as tasty. Fortunately, I have a daughter in Palo Alto who keeps me in stock. Sometimes I can find Rice Chex here, now, but never the Corn or Wheat Chex.
I just made three batches. I have a lot of family to share with… but, don’t, for a minute, think these are good for you. I mean, boxed and processed cereal isn’t good for you in the first place! Now, look at the butter in the recipe!!! Don’t say I didn’t warn you, but these are really, really addictive.
And whose tracks are these? This reminds me of the tracks I found last year! But, they do look different, and… upon investigation: AHHHHH!
I’ll let him live in his little fantasy world – for now… as if I don’t know…. EVERYTHING.
- 1 lb. butter
- 2 tbsp. Worcestershire Sauce
- 1 tbsp. garlic powder
- 1½tsp. onion salt (didn't have any so I used 1½tsp Vegeta)
- 1½tsp. celery salt
- 1½t Spike (this is not in the traditional version, but I add it because I like it)
- 4 cups Corn Chex (available in the US, not in Canada)
- 4 cups Wheat Chex (available in the US, not in Canada)
- 4 cups of Rice Chex (available in the US, not in Canada)
- 4 cups Cheerios
- 4 cups of pretzel sticks
- 1 box cheese nips or cheese bites
- Heat oven to 250° F
- Place butter in heavy pot; melt it while the oven is preheating
- Add next five ingredients and stir well to combine
- Combine all remaining ingredients in a large roaster, then transfer, if needed, to casserole dishes for baking (your pan can be full enough to toss, or to stir, but should not be heaping)
- Pour sauce over in ½ cup increments, stirring gently and firmly to combine each time, until all has been mixed in
- Bake for 1½ hours; stir every ½ hour
- Store in air tight container; be sure to hide some for yourself!
The massive double box of Cheerios holds 16 cups in one bag
My 2014 batch had all of this, 2 boxes of Cheese Bits, 8 cups of Prestzel sticks and 8 cups of Shreddies; then I had 60 cups of ingredients. The one pound of butter recipe has 20 cups of ingredients, so I multiplied the sauce x 3 and mixed it up a bit. It was stellar!
I did adjust the seasonings:
3 pounds butter
6 ablespoons Worcestershire Sauce
3 tablespoons. garlic powder
2 tablespoons of Vegeta
2 tablespoons. celery salt
2 tablespoons Spike