Classic 'back-to-basic' Nuts And Bolts

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1/2 cup butter, melted
• 2 teaspoons garlic salt
• 1 teaspoon celery salt
• 2 teaspoons worcestershire sauce
• 3 cups cheerios toasted oat cereal, plain
• 3 cups shreddies cereal, plain
• 3 cups pretzel sticks
• 2 cups peanuts (i prefer the ones with red skins)

Recipe

• 1 preheat oven to 250 f, and have 2 oven tray/cookie sheets handy. if your cookie sheets are old and tired, you can line them with parchment paper if you wish.
• 2 put the dry ingredients into a large vessel. a roasting pan works nicely for size. you're only mixing in, not using the roasting pan for baking.
• 3 mix the melted butter, garlic salt, celery salt and worcestershire.
• 4 pour the butter mixture over the dry ingredients. be sure to mix everything very well - i get in there with my nice, clean hands and toss together thoroughly. at this point you won't see a lot of visible butter sauce coating the dry mix, but the butter mixture will be plentiful and will nicely spread around once baking in the oven.
• 5 spread the sauce covered nuts and bolts in a single layer on oven trays or cookie sheets and bake for 30 minutes at 250 f while stirring and mixing frequently during baking time. i stir, turn and mix about every 10 minutes during the 30 minute baking time. the dry ingredients will be nicely toasted at the end of baking.
• 6 remove from the oven, cool and store in airtight containers or ziploc bags.
• 7 these nuts and bolts are easily frozen if you'd like to make them in advance. some of my family like to eat them right out of the freezer.