nuts and bolts

Nuts and bolts are a Christmas classic at my parents house when I was growing up. This is my take on my own mom’s recipe. Her nuts and bolts were so infamous she would make two or three huge batches between November and January and it would get devoured. I make it these days to have a stash at home and also give it away to friends and family tied up in clear bags. I have to do this pretty quickly. (Before Neil and I eat bowls of it while watching a movie after the kids go to bed!) I love having a container of this kicking around the kitchen to put out if guests pop by over the holidays and Oscar absolutely loves it as an after nursery school snack on these cold wintery days we’ve been having here in Toronto. It is the perfect salty snack and so addictive. It is not my typical whole food healthy recipe, but is tastes like my childhood Christmas and being home and cozy and really what is better than that in November?

Ingredients:
5 cups shreddies
2 cups cheerios
2 cups cheese bits crackers
3 cups pretzels
2 cups mixed salted nuts
2 cups salted cashews
4 tablespoon butter (I use salted)
4 tablespoon olive oil
5 teaspoon worcestershire
2-3 teaspoon garlic powder (we like 3 but if you are not a huge garlic fan, try 2)
2 teaspoon onion powder
pinch chili powder

Preheat your oven to 250 degrees. I use a large aluminum roasting pan (the disposable kind) from the grocery store. Combine all the cereal and crackers and nuts in the pan.  Melt the butter in the microwave and add the oil and spices. Pour over the nuts and bolts and I use a large wooden spoon to mix well. (You want that yummy coating on everything.) Bake for 90 minutes and stir every 20-30 minutes. Let cool completely before you package them. Keeps well in a sealed container for two weeks. But it never lasts that long in my house. If you need any more holiday inspiration check out my chewy ginger cookies  or arugula pomegranate salad or cheddar thyme shortbread. Happy Christmas cooking, friends!

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