Summer is a time of nostalgia and what better than a vat of baked snack mix to carry you back.� In this recipe, the classic Nuts & Bolts gets a spice make-over and goes gluten-free, but we didn't skimp on the butter! So, next time the family is coming to town, it's game or movie night, or you're hosting a large group, whip up a batch of this addictive snack mix. We're featuring it here with our Smoky BBQ Rub but really anything goes so add your favorite spice and enjoy.
Nuts & Bolts
Amanda BevillCategory
Tailgating, Snacky Bits
Author
Amanda Bevill
Summer is a time of nostalgia and what better than a vat of baked snack mix to carry you back.� In this recipe, the classic Nuts & Bolts gets a spice make-over and goes gluten-free, but we didn't skimp on the butter! So, next time the family is coming to town, it's game or movie night, or you're hosting a large group, whip up a batch of this addictive snack mix. We're featuring it here with our Smoky BBQ Rub but really anything goes so add your favorite spice and enjoy.
Ingredients
- 4 cups corn Chex
- 3 cups rice Chex
- 4 cups skinny bite-sized pretzels, gluten-free
- 2 cups Cheerios
- 5 cups unsalted mixed nuts
- 1-1/2 sticks unsalted butter, melted
- 3 tablespoons Worcestershire sauce
- 3 heaping teaspoons �
- 4 teaspoons ground��
Directions
- Preheat the oven to 250 degrees F.
In a large roasting pan, combine the Chex cereals, pretzels, Cheerios and nuts.
In a small saucepan, melt the butter and stir in the Worcestershire sauce and spices.
Pour the melted butter mixture over the snack mix in the roasting pan and stir well to combine.
Bake for about 90 minutes, stirring every 15-20 minutes until the mix is evenly crisp.
