I think Grandma B was skimping on the butter when she made Nuts & Bolts back in the 60’s. Either that or the “1/2 box Cheerios” she calls for in her recipe were smaller than the ones I buy today. Easy enough to correct the situation. When I read my recipe card, the one I copied down in fifth grade curlicue handwriting, I read “2 cubes butter” but toss 3 in the pot to melt. And, to maximize the well-done Cheerios, I also dose up on the Worcestershire sauce and garlic salt. You can’t go wrong. Like most recipes, get the general idea and then do what you like–just don’t call it “Chex mix”.
The teal ceramic platter in the photo was a birthday prezzie from my love people. Love, love, love the new Heath Ceramics Winter Collection, inspired by the quiet tranquility of the Northern California forests.
- 1/2 box Cheerios
- 1/2 box Rice Chex
- 1 package thin pretzel sticks
- 1 lb mixed nuts
- 1 lb peanuts (or 1/2 peanuts 1/2 spanish peanuts)
- 1/2 cup freshly rendered bacon fat
- 3 cubes butter
- 3 tablespoons Worcestershire sauce
- 1 teaspoon garlic salt
- Melt butter and bacon fat in a small saucepan then add the Worcestershire sauce and garlic salt.
- Preheat oven to 250° F and get out a couple rimmed sheet pans.
- Mix the cereals, pretzels, and nuts in a large crock or roasting pan then pour the sauce over everything and mix gently to coat. Distribute the mix across two rimmed sheet pans and bake for 90 minutes, stirring every 15 minutes or so to bring the melted sauce up from the bottom.
- Store in air-tight containers or toss some in a freezer bag and freeze for later.