Homemade Nuts and Bolts: Homemade is always, always best, but….
Homemade nuts and bolts… honestly, the only reason I buy “store bought” cereals, and it actually upsets me… but, if you are looking for that old-fashioned “once on the side of the cereal box” Nuts & Bolts recipe, this is it! The life long tradition of munching homemade nuts and bolts warm out of mom’s oven is a rare one from “our 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 only Rice Chex are available now, so use Shreddies and Life Cereal, or anything similar to these shapes. I will be honest. Nothing compares to the Chex. Childhood taste memories are powerful. Shreddies are really good in this, but the Corn and Rice Chex cannot be substituted with anything I have found to be as tasty or as light for these famous Homemade Nuts and Bolts. Fortunately, I have a daughter in the United States who keeps me in stock. Sometimes I can find Rice Chex here, now, but never the Corn or Wheat Chex.
Homemade Nuts and Bolts: The Dry Ingredients
I always make a double batch. I lied. I make 2 double batches. Sometimes, four. Above is my massive turkey roaster past full.
Heaping once the pretzels are added.
Yet, a single batch is just not enough. Not for our family. I have resolved myself to let it go. Once a year, this is just fine. Actually, even important as the memories within that bowl are too precious to be messed with.
Homemade Nuts and Bolts: Making the Sauce
Mis en place, above, and in the pot to melt together, below.
Done. I do “mess” with this original Homemade Nuts and Bolts recipe now and then. This year, I doubled the Worcestershire Sauce. Sometimes I add Vegeta. Don’t mess with the basics, though. Seriously. Each ingredient makes it what is is. Iconic.
Homemade Nuts and Bolts: Dressing the Mix
It is critical to evenly distribute the sauce before baking the bits, so pouring it over the top in one fell swoop is not a good idea.
Use a measuring cup, and drizzle 1/4 of the sauce over the top; pour entire batch into another container to toss. Drizzle next 1/4 over the top; pour back into roaster to combine well. Continue drizzling, gently mixing and the back and forth “thing” until sauce is gone and every precious morsel of the Homemade Nuts and Bolts are coated with the buttered fatty good stuff.
Homemade Nuts and Bolts: Baking the Batches
One batch will fill a complete sheet pan. Not a half sheet pan. A sheet pan, as above. I have three sheet pans and use two for my double batch, in the same oven at 250ºF for 90 minutes, tossing well to combine (using the back and forth into another bowl to combine) before returning to the oven every 30 minutes. I have a lot of family to share with… but, don’t, for a minute, think these Homemade Nuts and Bolts are good for you. I mean, boxed and processed cereal isn’t good for you in the first place! Then, look at the butter in the recipe! Don’t say I didn’t warn you, yet these are really, really addictive, and our house is not Christmas without them!
December 2018 UPDATE: all Chex are now available in AB and across Canada, again!
Homemade Nuts and Bolts
This is the recipe you have been looking for. The good old fashioned recipe straight off the box in the early 1960's or late 1950's. Homemade. Absolutely excellent, and not all that good for you - but better than some snacks!
Ingredients
- 1 lb . butter
- 2 tbsp . Worcestershire Sauce
- 1 tbsp . garlic powder
- 1 1/2 tsp . onion salt (didn't have any so I used 1 1/2tsp Vegeta)
- 1 1/2 tsp . celery salt
- 1 1/2 t 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
Instructions
-
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 1/2 cup increments, stirring gently and firmly to combine each time, until all has been mixed in
-
Bake for 1 1/2 hours; stir every 1/2 hour
-
Store in air tight container; be sure to hide some for yourself!
Recipe Notes
The average boxes of chex each hold 10 cups of cereal. Interestingly, even the wheat chex, though the box is smaller.
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 Pretzel 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
Nuts and Bolts 2016
I used one 10 cup bag each of Corn Chex and Rice Chex,
one entire 8 cup box of Wheat Chex and one complete box of Cherrios with 16 cups, instead of 8 (this alters the balance, theoretically)
2 boxes of Cheese Nips and one bag or 8 cups of pretzels.
I doubled the sauce recipe, but added double the Worshestershire this time which I really liked! They seem to be delicious, yet again!
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.
Oh Mr P does that same thing that Beavie does!! Naughty, naughty!!!
Unfortunately you can’t buy chex in the UK either 🙁
Have a fab weekend daaaaahling.
*kisses* HH
Oh my gosh, Valerie, I would snack on these all day long (and probably stay up all night too so I could eat them). I love the seasonings you added.
I remember Chex!!! Wondered why they didn’t sell them anymore. Anyways, after reading my Dad’s lobster in cream sauce, you should know butter doesn’t scare me none ;-). The only problem I have with these kinds of mixed treats is that my holy terrors will pick at the ones they like and then when those run out, well…let’s just say holy terrors don’t even begin to describe them. Lol. Although with this delicious recipe, I’d have no problem polishing off the ones they don’t like. Maybe they’ll even eat all of them. Gosh Valerie, you are a live walking cookbook, and every foodie’s dream 😀
So – are you going to make Nuts and Bolts, now, LQ? Or are you just talkin’?
🙂
Valerie
yes I am making nuts and bolts do you put a lid on while in the oven?
HI Jenny,
I sure do not. I leave it open and turn about every 15 minutes.ENJOY!
🙂
Valerie
Do you roast in in your roasting pan or on cookie sheets?
Natasha,
I used to use three cookie sheets per batch, but do find that they roast just fine in a roaster, but I stir them every 30 minutes. When on the cookie sheet, I stir more often.
🙂
V
Can you use the roaster in the oven or does it need to be a cookie sheet?
HI Natasha
I use a roaster when I do a double batch – or four double batches like I did this year! WOWSERS! It seems like I just can never make enough for family and friends!
🙂
Valerie
When advertising an “OLD RECIPE FROM “ON THE SIDE OF THE CEREAL BOX,” that exact recipe ought to appear somewhere in your post.
When you start changing the original by substituting ingredients for those you don’t happen to have, or by adding additional ingredients tbat you believe improves it because you like it, or if you start announcing that some ingredients are not available in Canada (a very large country)
it is not the original recipe any more.
Since you have done all of tbese things, even if I remove your noted changes, there is no way of knowing if you have added or ommitted anytbing else, so what I am left with may not actually be the original off the box recipe you’ve promised.
The evolution of recipes is indeed the stuff of wonderful alteration and collaboration, as is sharing stories of what has or hasn’t worked. There is notbing wrong with sharing your variations *after* you bave delivered what you promised.
But altogether failing to include the original recipe you promised is misleading at best, and I don’t believe this was ever your intention.
There is plenty of room on tbe Internet to include original recipes and variations. There are a great many recipes for Nuts and Bolts available online, but only one original, which I had hoped to find here.
Thank you for chiming in, Laurel
This is the exact original recipe from the side of the box from the 1960’s.
As you can see from the comments, and the shares, the recipe has resonated with thousands as it is that original recipe.
My error – back then, when I was 10, was to not take a photo of it for proof. 🙂
Instead, I copied it onto a recipe card for my recipe box and in later years, typed it. Long before blogs and websites.
The recipe on the CHEX website today is considerably different.
I did note when i made changes. 🙂 Sorry you missed that.
May 2024 find you well and healthy!
Happy New Year,
Valerie
Gee, it is easy to criticize, even under a veil of fake grace.
Fact is, if you are not willing to take the time to do what Valerie does, then try this little mantra we all know but seem to have forgotten.
If you haven’t got something nice to say, then don’t say anything at all.
It’s a good rule to live by.
Thanks for your support, Darlene
There are so many who change recipes and are disappointed in results. My advice – first time, follow the recipe to understand how it works. Then, adjust your your taste, if necessary.
Happy 2025!
Big hug,
Valerie
Hey people: I live on Vancouver Island and just bought Rice Chex at my local grocery store (Country Grocer)
I have found Rice Chex here, too, Doreen, lately – it is the Corn and Wheat I cannot find, but one gal wrote to me recently and suggested I look at the Gluten Free Aisle for the Corn Chex.
🙂
V
I think the recipe should be 1 cup of butter- not 1 lb. compared to similar recipes- I found this way too buttery
Hi, Shelagh
I thought that initally, too – years ago – but no, this is the right recipe. I agree, very wet when you make it – but sublime when baked and 1 cup of butter just doesn’t cut it.
🙂
Valerie
I don’t have celery salt, garlic salt onion salt or seasoning salt. Can I use sea salt, if so how much to 2 cups cherios 2 cups shredded 2 cups pretzels and 1 cup nuts?
The flavour of nuts and bolts comes from the seasonings, Tabby. Sea Salt will not work. I suggest you go to a Bulk Barn near you and buy some.
🙂
Valerie
I find this rather irritating that you are posting a recipe that includes ingredients you can’t even buy in Canada. Fortunately, I live in the US and can buy these ingredients if I choose to, but since I am home in Halifax for Christmas visiting my family, I will use Shreddies, like most Canadians will do.
HI Robyn,
There has been quite a discussion about this – but we used to be able to get them in Canada. That is the entire point. My childhood taste memory and my quest to repeat it. And, as you see in comments, many stores do now carry Chex in Canada – so it has been a great post to source out my resource!! LOVE Halifax by the way! Was there last May and fell in love with it. Thank you so much for chiming in.
Hugs and Happy Holidays!
Valerie
Just wondering if you have to cover them while they are in the oven.
Hi Ellen
Definitely, not. I leave mine uncovered and do turn the pans and completely mix them every 30 minutes.
🙂
You will go NUTs (and bolts) over these.
🙂
V
I use a box of each Shreddies, Rice Chex, Crispex & Cheerios. Add peanuts & cashews & pretzel sticks. Never use the cheese crackers. Yuk.
Haha! Hi Ann! That is the beauty of one’s own palate. I don’t use cheese crackers, per se. What I use are baton-shaped “Cheese Stix”, as in the recipe. These are what the palate of my childhood craves and has come to love. I say “yuk” to peanuts, cashews, Shreddies and Crispex. Just not part of the old original recipe my old palate is used to, but happy to hear you make your own and know what you love.
🙂
Happy Holidays!
Valerie
Hey Valerie, I came across your recipe and I was wondering at which grocery store chains you found the different Chex varieties.
Thanks!
-Tara
Hi Tara,
Various stores. I have yet to find all Chex in Canadian grocery stores, but in the US, they are sold in a box with one of each for this recipe. Wish that we had that happen here and I wouldn’t have to bootleg so many of those from the US every year! HAHAHA!!!
I can find Rice Chex and Corn Chex at most mega grocers, but not consistently. Rice Chex yes, Corn Chex seem to be more rate. The Wheat Chex I have yet to find in Canada for the last 20 or more years. Shreddies is often used as a substitute, but I do love those Wheat Chex. Just this year, 2021, on amazon.ca the 6.39 triple pack of CHEX (one of each) is selling for 76.29! HAHAHA.
Advice from anyone?
My grandmother made this recipe for years and now I make 6 batches every year for my family. My grandmother changed one thing which makes this totally delicious. She uses 3/4cup bacon grease and 1/4 cup butter. This gives a unique flavor😋 My entire family saves their bacon grease for me since I need so much😂
Hi Ruth
Have never heard this, but imagine it is mighty tasty!
I will say doubling the Worcestershire Sauce is what I do every year now after watching Seth Meyers mom share her family recipe. It does make a difference!
Thank you for chiming in!
Happy holidays!
Valerie
This recipe will never go out of style! I have great memories of making this years ago. Beavie has good taste 😉
These are an old favourite Valerie.
My girls pick all the pretzels out of nuts & bolts. You’d think they’d go for the cheerios first.
We don’t like pretzels so I substituted hickory sticks and they are delicious
Hey, Charlene,
As you read through the comments, you can see so many delicious substitutions are possible and this is a great idea! Are you Portuguese? I only ask as my dear friend is Portuguese and uses hickory sticks in everything. Thought it was just her til she took me to the local Portuguese grocer in our city and they sell them in huge bags there for adding to casseroles and so many other dishes. I was so surprised!
The recipe I have provided is the “one and only” – the “first homemade” recipe that was originally on the side of cheerios, I think in the nineteen fifties or sixties. Everyone made them from that recipe. There was no commercial store-bought nuts and bolts anywhere at that time. You could only have them if you made them yourself. We all grew up and – well, where did that recipe go? This is THE ONE. And if you were brought up on THE ONE you don’t want to change it and will go to great lengths to have it taste “exactly as you remember it” from your childhood. So, although you have a great idea, and there are SO many great ideas – and I love testing the ones my friends come up with when I visit someone who makes them differently, I will never change how I do it. This is a bowl full of home. This is the exact same flavour, texture (well, the Cheerios definitely had holes big enough in them back then to string them onto pretzel sticks, so some things have changed) but when I have some of these homemade nuts and bolts, I remember more vividly. I remember my mother so young. My dad, so handsome. My grandmother, my sister. Most all long gone. In this bowl, there is so much more than a snack. But, I’d love to try your hickory stick version, too. I just won’t be adding them to mine.
Great big holiday AIR hug to you and yours.
Valerie
They look really good Val–hope Lauren has room to bring the Chex this time too.:)
That beaver is one smart cookie. He knows good stuff when he sees it. I love this Nuts and Bolts mixture. I know it’s been around for a while, but it never fails to please everyone and you can store it so nicely for the holidays. Nice hostess gift too, Valerie.
Can I tell you how much I LOVE that you did this! Sometimes we just gotta go with those childhood memories & traditions to complete the holiday experience. Funny about the hole in the Cheerios getting smaller. I like the idea of the pretzel going through it. Perhaps the pretzels got thicker too?? Regardless, enjoy this crunchy snack – – my kids would love it! xo
Hey Valerie, I’ve never had nuts and bolts. Yours look delicious though, and I wouldn’t feel too bad about having an old favorite from the conventional foods world. Who doesn’t?! Oh, and I bet these would be really nice with a beer!
Hi Valerie, thanks for the recipe. What is Spike?
HI MIranda,
It is a seasoning salt. I love it on tomatoes and sandwiches, but it is definitely not necessary.
You can use any seasoning salt.
Any changes Ive made from the original recipe, I have personally noted, like the Spike.
I have not made a batch with it, and one without it, to compare – like I usually do if I am developing my own recipe. I just love the seasoning so added it. I will say doubling the Worcestershire Sauce is what I do every year now after watching Seth Meyers mom share her family recipe. It does make a difference, but wasn’t on the original recipe!
Happy Holidays!
Valerie
I have to make this treat for my family.
if you happen to see tracks that would have been me haha! i never had nults and bolts yet so that would merit a risky mission of barging in to get some haha!
Skip to Malou! You have never had Nuts and Bolts… now, that is astonishing to me. How narrow am I?
🙂
Valerie
Val this looks totally addictive – how do I make this without the chex?! I will just have to find some substitute here in Australia…
you know its Christmas when the nuts and bolts come out! my mother used to make these all the time but hasn’t in years… if I find the time, maybe I will!
oh goodness a family treat indeed, my mom always made a HUGE batch of this for the holidays…i have not had it in ages, thanks for sharing…I think my girls would really love this…
sweetlife
You got a chex distributer, huh. That’s hilarous.
Ohhh, now I REALLY want some salty nuts and bolts. Salty and crunchy are one of my most very fave combos.
Valerie…this really brought back some memories for me. My brother and I couldn’t wait for our parents to pull out the spread of these crunchy treats when receiving friends over for a good time.
We’re the ones that had the good times and also the upset tummies afterwards ;o)
Those times were such simpler days and we didn’t seem to have a care in the world.
Now, this is the 2nd post tonight where you managed to let me reminisce…thanks 😉
Ciao for now,
Claudia
I LOVE this stuff! I am well known in my family for hogging the bowl and eating all the shreddies and cheerios and leaving the rest behind. I have never made it, as I refuse to believe there’s that much butter in it, but I sure can put it away!
Ok this is great stuff, now replace 1/2 cup of butter with 1/2cup bacon grease.
(I keep bacon greas in the fridge so I use it when it’s hard).I put little pads of grease all over the nuts and bolts every time i stir it up every 1/2 hour.Now tell me what you think .
Paula!
You are evil! That would be soooooo delicious! I am definitely going to give it a try next year… as if they are not addictive enough. And, I also keep my bacon grease as I am married to an Easter European guy who would not live without bacon.
🙂
Valerie
Well it is a good recipe… thank you ! GOOD NEWS.. I found Chex in Canada.. but only in some stores..and only the rice and wheat so far ~
I know this will disappoint Paula… I reduced the “fat” to 1/2 cup of butter and 1/2 cup olive oil. I also added 1 226g box of Wheat thins sticks, 110g of cashews and upped the garlic… this recipe sure forgiving. Guess that cut’s some of the salt.. but it has good flavour and my Man says it’s the only holiday tradition he really remembers from his childhood.. his grandfather made them.. but he insist they really should be made MONTHS in advance? 😉
Tonight I am going to try and create a modification that is spicy.
Hi, Kat!
Well, I agree with your husband! They should be made MONTHS in advance so they can be eaten all year round! Otherwise, no need. They are best fresh and definitely do not improve with age, but will keep about 6 weeks or so without going stale in a sealed container.
🙂
Valerie
I make these every year, but I am going to try your recipe. I never thought to add the spices right in with the butter, always added them separate, makes sense. I seldom use cheeerios, no once seems to like them and they are always left at the bottom of the bowl along with the peanuts. Wish i could find that Spike spice here in Canada. Am sure it is good. lowrys will have to do. And I always add Bugles. Well here goes, ready to start measuring out the ingreddients
Spike is sold at Superstore and Loblaws, Brenda! I love the Cherrios, but find it so crazy that when we were young, we could string them on the pretzel sticks. Now, the holes are so small, and they are made so differently, they just shrink and shrivel to next to nothing, but I do love the oat flavour! Hope yours turned out well. Mine will not be made until a little later this year. I love it TOO much and the later I make it, as well as the LESS I make, the better for my “belly”!
🙂
V
I mix the melted butter with the Worcestershire sauce separately and set aside. Then mix the dry spices separately and put them in a salt shaker. Then I mix the cereals and pretzels and whatever you are using all together and then in a separate bowl I toss a few cups of the cereal mixture at a time and add a few tablespoons of the butter mixture and sprinkle the spices on and transfer to my roasting pan. Continue until all your mixtures are gone. This ensures that your spice mix is evenly distributed
Thanks, Charlene
Great idea!
Appreciate your sharing!
I’m craving some now!
Hugs
Valerie
Hi Kate
Our family loves this snack. I found Kelloggs Crispix Krispes are a great replacement for Chex.
You can get chex in Canada. I’m eating them right now!!
Melinda!
How purely naughty of you to eat and not tell! Share your secret! Where did you buy them and where do you live? I already have my coat on!
🙂
Valerie
Corn Chex & Rice Chex are available in Canada effective June 2011,
they are even gluten free.
Corinne,
Where from? Let me Google and see if I can find a Canadian CHEX source. 🙂 V
Found out that Chex are available in Canada SOMEWHERE since the summer of 2011, but cannot locate any information of specific sourcing. If anyone knows, please chime in.
🙂
V
Walmart has Rice Chex & Wheat Chex in Alberta
People keep telling me that, Phyllis, and whenever I go, there are Rice Chex. Never found wheat chex or corn chex. Thank you so much, though!
🙂
Valerie
November 24, 2016.
I bought Rice Chex and Wheat Chex in the Co-op grocery store in Calgary, Alberta last week. Wheat Chex look the same as our Canadian Shreddies. I couldn’t find Corn Chex though, so substituted Bugles. I also added mini crisp bagel pieces, garlic flavour!
Beth from Calgary, Alberta
Wheat Chex in the Co-op! Wish we had one in Edmonton. Bravo! They are much lighter than shreddies in density so I prefer them. Ooooo, you are a naughty gal. Bugels! More fatty goodness. Thank you so much for chiming in, Beth! Lovely to hear from you!
Sincerely,
Valerie
I also made two large batches….one with peanuts and one without, for my allergic friends. I have been known to toss in some cashews and macadamia nuts into the little serving bowl that has the peanut batch. The extra nuts aren’t seasoned, but add more delicious nuts to the mix! (those nuts are too expensive to be a part of the original receipe!)
No Chex?
Use Bugles …just reduce the onion salt and celery salt.
Works great! and for Variety a x-mas I use Fruit loops.
Colorful and Sweet”n Salty taSTE.
Thanks for the tips, Ernie!
I saw them at No Frills, so check any of the Loblaw company stores.
Thank you so much, Corinne!
So that would mean Superstore in the Edmonton area, folks! Cannot wait to check this out as I am black and blue from kicking myself for not bringing back the massive triple box they prepare and sell in the US for this while we were just in San Fran!
🙂
V
I just bought some Rice Chex at SuperWalmart (in Edmonton) last Friday. Used them to make Puppy Chow and it is delish! Using my Shreddies and the rest of the Chex for the Nuts and Bolts. Thanks for the recipe!
AMY!
Thank you! Maybe I need your recipe for puppy chow! Is it nutritious? I have a little baby sister named Penny who lives with my mom and dad. She is tiny and fluffy and white and definitely a princess through and through. They feed her chicken breast, carrots and tomatoes every night for supper… raw tomatoes, steamed and cold carrots, poached chicken – all minced. Other than that she likes a couple of kinds of dog food that are good for her teeth. (And they get those cleaned twice a year, too!)
🙂
V
I was just at a Zehrs here in Ontario and they had Rice Chex and Honey-Nut Chex, but I didn’t see the Corn Chex. Now I just have to find a substitute for Bugles. :-p
Corinne!
Hopefully you are finding a substitute for Bugles because they are pure fat gluing all of their preservatives together! 😛 I love my N&B simple: no peanuts, no interference. Just me and my (big) bowl!
🙂
V
Valerie, thanx for the info on Bugles, I won’t worry too much about sourcing them. Wishing you and your legion of followers a Very Merry Christmas!
Valerie, how long do they stay fresh, I would like to make it today but have it taste good for Christmas.(Thats ten days away) Can you really freeze it and it doesnt come out soggy?
Debbie,
This is one of the only recipes on my site that is made primarily with prepackaged food that already contains preservatives. After dressing the cereals and baking them, this will stay “fresh” in a tightly sealed container – not in the fridge or freezer, for up to two months. I know! This recipe is truly one of my sins, but I love it and it reminds me of my childhood Christmas and at least dressing it myself I have some control over what we are eating… and it is sooooo yummy. But, it keeps very very well, so fear not! You will have it fresh for Christmas and New Years – should it last so long!
🙂
Valerie
Thank you soo much for the quick reply.
Enjoy the season!
One more question, is a ziplock bag considered a tightly sealed container?
Debbie
Hi, Debbie!
Sure, a ziplock bag works fine!
🙂
Valerie
I picked up Corn & Rice Chex at Superstore in Northwest Edmonton this week, and they are indeed gluten free! I just add Shreddies to round it out 🙂 I always have a heck of a time finding cheese nibs, etc so I started using cheese gold fish crackers – perfect substitute!
Carolyn!
I found Rice Chex, too – they are almost everywhere right now – and new in! But, all I could find, and I made a valiant effort – were they honey nut Corn Chex. Were yours plain? I prefer plain by far. Then, Superstore has an organic wheat cereal that looks like a Shreddie but is much lighter like the Chex. They have Cheese Nibs at Safeway and Save On Foods almost all of the time, but I never shop at either place regularly, either.
So, I am set, too – except I could not find straight pretzels anywhere! Now, that is funny.
We are looking again tomorrow.
🙂
valerie
Actually I like to use my leftover broken waffle pretzel pieces! I use the perfect ones to make the rolo/nut treats and then the broken ones go into this – it’s a peftect match! I found that having bits of waffle makes it much easier to pick up and you don’t get jabbed by the long pretzels too! Since the cheerios don’t fit on them anymore anyway, why not? 🙂
I have plain corn chex but I noticed today they now have honey nut. Maybe it was a mistake! 😉
Oh, I like the way the shreddies soak up all the yummy flavour – they are my favourite pieces so I wouldn’t trade them in! 😉
I found Honey Nut Chex at Sobeys here in Fredericton, NB, so I would imagine there’s a good chance you’ll find it any Sobeys, IGA, Foodland, FreshCo, Price Chopper or Thrifty Foods stores across the country. Maybe not the plain variety of Chex, though.
Thanks, Dave!
In Edmonton, the Rice Chex are everywhere – and the honey nut Corn Chex most places… I wish they were not sweet – but, used them this year and they were OK! 🙂 Wheat Chex are not to be found in the west yet.
🙂
V
This is a great starter recipe, but there is no need to really worry about finding this or that cereal. Go to any Bulk Food store and pick an assortment of cereal/snacks in the quantities you need. I have added corn chips, small cheesies, ring-o chips to the standard ingredients, the possibilities are endless and they all work. You will save a bit by not buying boxes of cereal you might not use later.
HI, Lulu!
Glad you can go with the flow! At this house, we are traditionalists and like the CHEX cereals. Others I have found are either too dense in texture, or too sweet. But, yes, a lot of people add to it to make it their own. We love it JUST as it is. And frankly, I am a little miffed that the cherrios have shrunk. I used to LOVE stringing them onto a pretzel! Can’t do that with these modern Cherrios!
🙂
Valerie
If you can’t find the chex cereal, no worries. I used Crispix and Shreddies. I couldn’t find Spike spice though. I also added Bugles, mini ritz, Large Praline Peanuts and Giant Pretzel nggests, from walmart, and cashews. I followed all the other instructions. Best Nuts and Bolts in the World! Truly!!!!
There are so many, variations, aren’t there, Brenda. I love Chex. They are THE best and ring that childhood memory bell for me.
🙂
Thanks so much for chiming in. Lovely to hear from you!
🙂
Valerie
I wish you had a version of your recipe that lists ingredients available in Canada. You are titled a “Canadian Foodie”. How disappointing.
Well, Tiffany
I am a Canadian Foodie – but this is an old family traditional recipe, and as I am also older, the country no longer imports these products as they did when I was a child. So, you see… childhood memories of taste and food are important. So important, that no other recipe tastes as good to me – even though, I am not a supporter of processed or industrialized foods, I have included this recipe as it was so much a part of our family life, and still is. The power of a recipe on the side of a box. Chex were huge when I was a child. Huge across the country. Ours, and the US. There used to be a Canadian plant that made them, was my understanding, that has long since closed. Things change.
I am certain that if you use this recipe in portions, that you can find similar cereals sold in Canada. It will just not be the same. And, as it sounds as if you haven’t grown up with this recipe, that won’t probably make any difference at all, to you.
Happy Holidays,
Valerie
Hi Valerie,
It is true, I did not grow up with a home made version of this recipe but would very much like to start making it for my own family now. I just don’t know what “chex’ are, so I’m not sure what to subside it with. Perhaps you could suggest an updated Canadian version of this recipe. Or if the traditional version is that good maybe it calls for a run for the border.
Thanks
Happy Holidays
HI, Canadian Girl,
For me, my daughter brings the boxes back each year when she comes home for Christmas. Yup. She has moved to the dark side. But, you can buy rice chex in Canada, now. The corn chex and wheat chex have a similar light texture, that I prefer to the Shreddies and Life cereal density, and these are the two that are often used in replacement of the other two.
I hope that helps! Happy homemade holidays! Good for you!
🙂
Valerie
“1 1/2t Spike (this is not in the traditional version, but I add it because I like it)”
Just one question …what the dickens is “Spike”?
Mrs. C
It is a seasoning. I use the original. Here is a photo of it. Free advertising for Spike!
Have fun with the recipe. It is addictive.
🙂
Valerie
Just wanted to let you know that the Nuts and Bolts were an amazing hit at our Boxing Day gathering! I’ve been asked for the recipe several times! 🙂 Thank you!!
Wonderful news! Thank you SO much!
Happy New Year, Mrs. C!
🙂
Valerie
Just a quick question for you. What is spike?
Hey Lisa
I was going to give you a link – but they are soooo long, so google “Spike Seasoning” we love it – you can get it with salt or without. It is a great little seasoning salt for sandwiches and salads -and love it in this! Hope that helps!
🙂 Valerie
do i roast these nuts&bolts with the lid off
Yes, Teresa,
Definitely with the lid off, and stir a few times during the process.
🙂
Valerie
Thank-you, thank-you, thank-you…
I made these today. I could not find the plain rice chex so I did you the honey nut. I know it sounds yucky, but I countered the sweetness with heat. So I added cayenne pepper. I like hot and spicey combinations so I added another teaspoon of garlic powder, onion powder (I am not a huge salt fan) and hot paprika…YUMMY!!! I made a single batch.
This is a great foundational recipe and it is going in my Christmas Cookbook for future reference.
So happy to hear that, Sue!
Believe it or not, this is the number one recipe on my site!
🙂
Valerie
Hi….what is Spike?? and where do I find it??
Hi Raine
It is a seasoning spice we love. Google it to see what it looks like. I am sure it is in your local grocery story.
🙂
Valerie
Valarie, thank you so much for posting this recipe. This is the same one my mother used and I copied it. When I moved from Ontario to Alberta in Canada, I couldn’t find the old recipe. I couldn’t believe it when I went online looking for one like it and came across the actual receipt.
Thanks again for posting this bits and bites recipe, Brenda.
Brenda!
My pleasure. I am totally a non-processed foods guru, but when it comes to Christmas, this snack is a must. I break all of my own rules as we cherish these and the memories of Christmas at home we all hold dear.
🙂
Valerie
Love the internet–where I can find a recipe you posted 5 years ago! I was looking for the old-fashioned version of this. Now, I have never heard of Shreddies but looked it up to see what that is. And, Spike, I’m guessing is some kind of hot sauce? I’m expecting a house filled to overflowing with children and grandchildren for the holidays. This snack mix is just what we need. Thanks.
Spike is a seasoning mix, Mimi. I believe I added a link to it in the post?
Let me know how it goes! Yes, though 5 years old, this recipe generates thousands of viewers every year during the holiday season. I have all of my ingredients on the table for making today!
🙂
Valerie
Why does this appear like a canadian website “a canadian foodie” but the recipe states items you can’t buy in Canada?
Christine,
As a child, we could buy those items in Canada. That is where my taste memory is from. We can no longer buy them here, sadly, but there are substitutes. That’s how life goes, no? Products are accessible, then they are not. I am sorry if that upsets you. I am most definitely a very focused Canadian recipe writer, developer and true to this vast and gorgeous land on this site. Yet, I travel. I have experiences that take me to places where products are not always accessible – like this one, but the story is real. The experience is real. The sharing is heartfelt and hopefully, you can make sense of it with what you can find on hand. No need to go nuts like I do every year and get my daughter to bring it home with her, or fill my suitcase with cereal if I get down there. For me, it is half the fun.
🙂
Valerie
Chex are for sale at Walmart, Food Basics and many other grocers here in Ontario Canada.
Thanks, Terry!
🙂
Valerie
I make my own nuts and bolts every Christmas, have been for years, and was using Crispex instead of Chex. I am in Red Deer, AB and have been able to buy all kinds of Chex cereals the past few years. Corn, wheat and rice as well as honeynut and cinnamon Chex in Superstore and a few other grocery stores.
My recipe is pretty close to this except I do add Bugles, also mixed nuts for the nut lovers in the family and stir every 15 minutes…
Red Deer is my hometown, Janet – and Superstore is my megastore of choice after Farmer’s Market and our local Italian Grocer in the city, so it is odd that Red Deer would have such a selection, but not Edmonton. Likely a manager decision, but now that you have told me they are all accessible though Superstore, I will most definitely visit my store and talk to our manager there.
Hugs and Happy Holidays!
Valerie
I sure hope you can talk someone into ordering Chex in, or else you may have to take a trip down the QE2!
Merry Christmas!
Janet
I have also found that Walmart.ca has Chex available online, not sure if they carry in the Supercenters… amazon.ca also carries Chex. That’s if you are into online shopping – and desperate! LOL
Janet
My mother used to make these but they had peanut butter in them too. Any ideas how I could do this?
Do you think I could just add some without ruining it? If so how much.
Dinah
I have never heard of this.
The only thing I would suggest is you buy the pretzels with peanut butter inside of them and use them in the mix.
Hope this helps.
Valerie
Hi Valerie, my grocer only had cinnamon Chex in stock so I used whole wheat sheddies instead, as well as Kellogs Crispix (corn and rice) and threw in some multi-grain cheerios as well as the original ones. I also added 500 grams of salted peanuts. I added Lawry’s season salt as many recipes suggest but left out the Spike as I didn’t want to overdo it! I also had no cheese nibs but did have a box of Ritz Bits pizza flavour on hand so put them in. they are baking as I type and smell good. I am hoping my changes still give me a yummy mix. I actually went out and bought most of these ingredients (all the cereal plus season salt, pretzels & peanuts)(already had the butter, WS sauce and spices except for the season salt) as my cereal selection at home was all wrong. All the stuff was on sale at my nearby Food Basics so I only spent about $20 and have lots left over for another batch. thanks for your recipe!
Hi Terry!
It will be different, but sounds absolutely delicious!
Creative cookery, for sure! YUM!!!!
🙂
Valerie
Additional comment, I just tasted this still warm mix and it is fabulous!! Thanks again Valerie for a great recipe post on “Nuts and Bolts” Canada’s Chex Mix!
Such great news, Terry!
So happy to hear this!
Happy Holidays!
🙂
Valerie
I have never made bits and bites with Chex as it wasn’t available. I do use Shreddies, Cheerios and Crispix along with pretzels and cheese nips. Yummy!
They are tasty like that, no doubt. This is just what i was brought up with and the Chex are much lighter and less dense than most similar cereals on the Canadian market.
🙂
Valerie
Hi Valerie, I was wondering where you find cheese bits? I have found cheese nips, but I’m not sure these would cut it for making Bits and Bites (or Nuts and Bolts!)
I have been wanting to make the homemade version of Bits and Bites as, as you say, “the childhood taste memory” is strong and what you buy in the packages today is definitely NOT the same! Thank you for posting the recipe and I will definitely let you know how they turn out!
HI Rhea!
Are you in the UK? In Canada you can get them a lot of places: Wallmart, Safeway, or you can buy them online, here.
Let me know how that goes!
Honestly, this is my favourite Christmas snack.
🙂
Happy 2017
Valerie
I made a half batch of these Bits and Bites, using 2 c ea of Cheerios, Shreddies, pretzel sticks, and extra cheesy goldfish crackers, and no Spike seasoning (must be regional as I have no idea what that is) and this tastes exactly as I remember Bits and Bites, maybe better! because the seasoning doesn’t half properly, I rounded up to 1/2 teaspoon where it should have been 3/8. I wasn’t worried because of the lack of Spike. I think if I had all the seasoning called for, they would have been too salty. These are so addicting, I can see why the recipe is as large as it is!
So true, Melinda.
Embarrassingly, I confess I usually make 4 batches each holiday season – but I gift these, too!
🙂
Thrilled you like the recipe and thanks for chiming in!
Hugs,
Valerie
Chex cereal is available in Canada I live in a small town in Alberta and we have it ????
Yes, I have updated the notes to say I am aware that some Chex are available in Canada – but not all three: wheat, rice and corn. Oh, I wait for that day!
Happy Holidays and thanks, Lisa!
Hugs
Valerie
Hi Valerie,
Would you mind providing your latest recipe for the sauce for 60 cups worth of the dry mix?
David
HI David,
I used the same recipe that is provided, but simply multiplied the ingredients for my large batch.
Happy Holidays!
Valerie
Thanks for sharing. Making this with shreddies and popcorn in place of the cheese thingies. Sometimes I add bbq peanuts after its cooked, but this year I’m going with candied pecans. Sweet and salty. Merry Christmas!
Merry Christmas to you, Kim!
🙂
Valerie
This recipe survives! I just finished making a batch and no one else is home…. I didn’t have any Spike in the cupboard so I used some Inca Fire Salt to spice things up. It really did. Thank you for keeping this recipe alive Kim, I’ve been looking for the original version and was glad to find it here.
Yes it does, Annie!
Last year was the first year in many I didn’t make them. I was down in the dumps as my family wasn’t coming home for Christmas and could just not get into the mood… but you have me back into it and I think I just make an “out of season” batch, too!
Hugs,
Valerie
I just polished off a commercially/mass produced Nuts N’ Bolts I bought from Costco. They had nuts in it: cashew, peanuts???, almonds and what looked like small macademias. The nuts were tough and chewy, but I’ll bet they’d be a wonderful addition (and crunchy) in your homemade Nuts N’ Bolts recipe.
YUM!
🙂
Valerie
I was wondering… It is silly, but I have no idea what Spikes are. They are mentioned in the recipe.Could anyone enlighten me?
Christine
Spike is a seasoning, Christine – I actually have a link to it and a photo in the recipe post or in the comments
🙂
Happy Holidays
Valerie
This must be an old recipe. I’m from Alberta and we can get all 3 kinds of Chex cerial including the flavoured versions.
YES! This is the FIRST YEAR (2018) I could get all three in Edmonton! 🙂 Valerie
This is so absolutely delicious! A friend of my mum’s made it for her as a Christmas treat, but can’t share the recipe, so I’ve been scouring the internet and trying out recipes, and JACKPOT, this is it! For those that have said it seems like too much butter, nope, it’s just right; it’s all about the butter!
Thank you so much for sharing!!!
Happy New Year!
Happy New Year, Becca!
Thrilled you enjoy it as much as we do! It is all about the butter – and the Worcestershire Sauce. I learned this over the years, too. Last few, I have been doubling it with even more pats on the back!
Hugs,
Valerie
This is an old recipe and my mother always added smoke flavoring with the Worcestershire and made it more addicting than it already is. She always had mixed nuts in it too. That makes it more expensive but worth it.
Everyone seems to have a family twist to this recipe they are addicted to. I love nuts, but detest them in this recipe. I do love adding a lot of extra Worchestershire, though. I know I would love a smoky touch, too!
🙂
Valerie
Because of the Chex thing I do substitutes such as shreddies and Crispix cereal works fantastic. This year I dropped the cheerioes because they always turn into hard little pucks so I substitute bugles instead. Thought about eliminating the pretzels, not my favourite but the wife squealed in protest. As for a cheese cracker we use gold fish to fun twist on it. Ive never went looking for spike but I tried Old Bay this year and it adds a nice taste.
There are so many variations, Dale! I am a traditionalist where nuts and bolts are concerned. I like bugels – but no in this concoction – and it has to be Chex. Cheese fish? Never – haha – though definitely appreciate the creativity and know so many love them better other ways. Happy New Year to you! 🙂 Valerie
wow im so excited to make these wirh vegeta. not many people use this spice and its a shame. we say in my family,”vegeta bout it” because its the only seasoning we need. on popcorn is delicious as well. cant wait.
Let me know how it goes, Suzie!
🙂
Valerie
Canadian foodie
I cant make this if I live in Canada becasue most of the ingredients are from the United states. Not fair!!
Sorry you think this, Angela
I buy all ingredients here except one of the CHEX and have made them in Canada all my life. Love them.
🙂
V
You can play with it a bit and use more of your favourite ingredients to make up the volume. For us it’s Cheerios, Chex, pretzels, corn chips, Pepperidge Farms Goldfish crackers and PC mini pita crackers. This year I found mini Triscuit crackers so I’ll toss those in as well. Peanuts aren’t popular in our family so I eliminated those years ago.
I have two vegan children so I have to fiddle with their batch to make it edible so I know all about challenges in the kitchen when adapting recipes!
Yes Jordi,
You can make this recipe so many ways and there are as many varieties as there are people
The reason I posted this recipe is because it is “THE ONE”.
It is TNE ONE that we older folks associate with our childhood taste memory. Our moms all used the same recipe from the side of the Cheerios or Chex box. We had all three Chex in Canada when I was a kid.
The additions you speak of are lovely and creative and yummy – but also blasphemy to THE ONE! hahahah!
Happy Holidays!
Valerie
Just found your recipe so I’m going to give it a go. I use Crispex as they are rice and corn in one.
Great!
Hope you enjoy it as much as we do!
Happy holidays!
Valerie
Make these EVERY year (minimum of two batches). I use all gluten-free ingredients and everyone loves them. Double the spices in each batch. Brings me back to my childhood.
It’s a sin we repeat by the batch yearly, too, Ed!!! A truckload of processed cereals, butter and seasonings… should not spell HOME and YUM with such conviction, but it sure does!
I’m thrilled to have found this recipe. I had it years ago and for some reason I went missing a few years ago and I’ve never been able to get the right seasoning mix since.
I appreciate the notes on making large batches because I always multiplied the original recipe several times over.
I should add that I appreciated hearing about your creativity.
My husband just said the other night while munching on these…. you should do this just with pretzels.
WHAAAAT?
Hahhaha
I have made the nuts and bolts recipe several times, several different ways over the last 10 years and this one…OMG THE BEST EVER!!! I grew up eating nuts and bolts made by my mom every Christmas season and her recipe doesn’t even touch this one!! I did not add T spike to mine (mainly because I have no idea what that is) but even so, this is the best! Even my husband said this has been the best batch yet! I am so thankful that I came across this version. This one is for keeps!! Thank you so much!!
Great to hear!
The only complaint I have read from readers is that there is too much butter – but this is what was in the original recipe, and likely why it is so yummy!
🙂
Valerie
I have tried to make the nuts and bolts a couple times but they never turn out for me. I think it is because when I make the sauce the spices do no not blend in with the butter. They just sink to the bottom. What am i doing wrong?
HI Pat
They DO sink to the bottom. The key is to shake before pouring over the dry ingredients and to mix and mix and mix to combine all flavours and then follow the baking instructions… bake on a cookie sheet in a fairly thin layer.
Happy 2024!
Valerie
Hi,
Is Spike a spice we should recognize? I’ve never heard of it previous to this recipe. “1 1/2 t Spike (this is not in the traditional version, but I add it because I like it)”.
I did google it and found several products marketed under the brand ‘SPIKE’. But from what I could tell, it is a mixture of 25 or 30 herbs with added salt… hardly what you would typically add to a ‘Nuts & Bolts’ snack.
Please clarify.
Thanks,
Bill
December 18 2023
Hi Bill,
You can use any seasoning salt. The recipe on the CHEX website has changed and is not the one that was on the side of the box in the 1960’s. This is the exact one, and any changes Ive made, I have personally noted, like the Spike. Certainly not necessary and I have not made a batch with it, and one without it, to compare – like I usually do if I am developing my own recipe. I love the seasoning and “believe” it adds dimension to the flavour but know it is not important to the overall recipe.
I will say doubling the Worcestershire Sauce is what I do every year now after watching Seth Meyers mom share her family recipe. It does make a difference. The amount of butter is really important, don’t use less. (:) )
Hope that helps!
Happy Holidays,
Valerie
corn chex available in Canada now, at least in Calgary. Crispix is a nice addition
as well. Rice chex is too fragile and generally disintegrates when mixed.
Thanks,
I found corn and rice chex available Dec 2023 at Superstore, but the next day, they were gone and couldn’t find them anywhere. Good thing I got enough when I saw them. I find the rice chex lovely and like the difference in texture between them. I have no significant breakage, but I am careful as they are all easily breakable.
🙂
Not for me. All I taste is butter. I’d half the butter and 4x the seasoning next time
Well, good to know.
It’s all about the butter, Norm – and as you can see, that’s what most of us love…
Four times the seasoning – ? Can’t imagine. SALT CITY to me….
That’s the beauty of home cooking.
Make it work for you!
🙂
Valerie
I use similar ingredients, but there is also 1 tsp curry powder and 3tsps chili powder. Plus I only use Chex cereal, Cheerios, pretzels AND. BBQ peanuts and plain salted peanuts. Such an addicting snack, but so yummy!!