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Classic Homemade Nuts and Bolts Recipe

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Nothing says Christmas like homemade nuts and bolts and this particular homemade nuts and bolts recipe is my family’s favourite. I hope you like it!

Homemade Nuts and Bolts Recipe
Homemade Nuts and Bolts Recipe

I can’t believe that it’s taken me this long to share my family’s classic nuts and bolts recipe with you all.

You can actually thank these two in the photo below, for the kick in the pants this year for finally getting a homemade nuts and bolts recipe up for you guys.

Yes, my Mom and Dad. Who gleefully – and most deservedly – spend their winter in Phoenix now and are coming home for Christmas. This makes our Christmas ever MORE of a food fest of all of their favorite things to eat. I was talking to Dad on the phone the other day and was emphatically told :

“There’s NEVER enough garlic in homemade nuts and bolts! Make sure to double, no, TRIPLE the garlic!”

You can take the boy out of the Ukraine, but you can’t…you know. Take the garlic out of the Ukrainian.

Homemade Nuts and Bolts Recipe

Here’s the thing: I totally agree with Dad and that might be because I’m a Ukrainian girl, through and through. There is NEVER enough garlic or flavour in homemade nuts and bolts. You know how the store-bought versions of nuts and bolts burn your mouth? You are aiming for a wee bit shy of that flavour explosion.

There has to be a happy medium between the ho-hum recipes out there – man, you should see how little butter some of the other recipes for homemade nuts and bolts use! Sacrilege!- and the store-bought bags. I actually don’t even like the store-bought bags of bits and bites or nuts and bolts. It has to be homemade nuts and bolts or nothing!

Now, let’s get down to the nitty-gritty.

We aren’t making Chex Mix.

Mainly because we don’t get all of the different varieties of Chex mix that the original recipe calls for.

Homemade Nuts and Bolts Recipe

We are making Homemade Nuts and Bolts and Canadians use far different cereals than my American friends do. Homemade nuts and bolts are far different here in Canada, as the mix that I grew up with also included Shreddies. We always had Shreddies in our homemade nuts and bolts.

I don’t include them because those buggers always cut my mouth.

Is it just me? Those dang sharp cereal corners! BAH!!! Always cut me!

Please tell me that it’s not just me. I feel like such a freak just typing that. Shreddies in a homemade nuts and bolts mix totally remind me of cutting my gums as a kid. That’s all there is to it. I would always bite them the wrong way and stick those sharp corners into a gum.

Why do you guys even come here and read this stuff, seriously. Bleeding gums and homemade nuts and bolts recipe. Er, welcome to my website?

Homemade Nuts and Bolts Recipe

I use the Rice Chex that is available here in Canada, but my family has always had a love for Crispix cereal. To be honest, the Crispix works even better than the Chex does- more on that later.

Homemade Nuts and Bolts Recipe

Take a look at this finished homemade nuts and bolts. The Rice Chex appears to be the exact same colour as it was before, however the Crispix is loaded with salty, savoury homemade nuts and bolts goodness. It also crisped up and darkened slightly!

I might be inclined to change my entire recipe to all Crispix, I’m not sure. This was my first year making our homemade nuts and bolts recipe so I didn’t really sit and analyze what was going on before, I just, well, ate it. Now as the cook who’s making it, I am taking a second look.

Granted the Chex does give it a different shape and texture, so I’ll most likely keep it.

Homemade Nuts and Bolts Recipe

Happy holidays to us!

There is nothing like a homemade nuts and bolts recipe for the holidays. I’m rather excited for Christmas this year, we are home, Christmas is going to be at my house and everyone will be here.

You will notice that my nuts and bolts has no nuts ( believe it or not it’s not called nuts and bolts because peanuts however. You used to be able to fit the pretzels and Cheerios together like nuts and bolts, now you can’t) and that’s because my nephew is allergic to them. You can certainly toss in a cup of peanuts if desired.

Homemade Nuts and Bolts RecipeIs it Christmas yet?

I’m ready.

I’m done my book tour, or at least the part that involves major travel. We’ve done a lot of rearranging in our house, because you know, this is my busy time of year so why not throw in some house projects as well, right?

Stay tuned for a post on that!  The bonus room upstairs has been turned into a retro bar area…pinball machine included! I am so excited, it was worth every aching muscle. And every aching muscle to come, because we’ve been at it a week and my house is still topsy-turvy.

Well, I wanted a Mad Men Christmas party at my house… and I’ll be getting it!

Homemade Nuts and Bolts Recipe

So here’s the real question, what is in YOUR family’s homemade nuts and bolts recipe? I have found that recipes vary so much from family to family. As you can tell, ours has a lot of garlic and paprika, which actually isn’t usually found in homemade nuts and bolts. We just like our paprika, just like our garlic!

Homemade Nuts and Bolts Recipe

Happy baking everyone! Let me know what you think!

I think this is definitely a recipe that you need to try this holiday season, trust me. It makes SO much and stores for two weeks in an airtight container! Make it a week before Christmas and hide it so that it lasts until the big day! It’s also a big enough recipe to make for a party and since you make it ahead of time, it’s perfect!

Love you more than garlic,

Karlynn

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Classic Homemade Nuts and Bolts Recipe

This classic homemade nuts and bolts recipe is my family's favourite and I hope you like it as much as we do.

4.89 from 17 votes
Prep Time
5 minutes
Cook Time
1 hour 30 minutes
Courses
Appetizer, Snack
Cuisine
American
Servings
21
Calories
284
Author
Karlynn Johnston
Keywords
homemade nuts and bolts recipe, nuts and bolts recipe

Ingredients

  • 2 cups of salted butter melted
  • 1 tbsp seasoning salt
  • 3 tbsp Worcestershire Sauce
  • 2-3 tbsp garlic powder 3 is my dad's level!
  • 1 tbsp paprika
  • 8 cups of Crispix Cereal plain corn and rice
  • 4 cups of Rice Chex
  • 4 cups plain Cheerios
  • 4 cups of pretzel sticks
  • 1 box cheese stick crackers
  • Optional spices: 1/2 tbsp onion powder very good 1/2 tbsp dried dill, ( haven't tried it but sounds great!)

Instructions

  1. Preheat your oven to 250 degrees F.
  2. In a very large roaster, combine the cereals, nuts, crackers and pretzels. In microwave (or on stove) melt butter and mix in spices and Worcestershire. Pour over dry ingredients and stir gently to mix thoroughly.
  3. Bake at 250 degrees for 1 1/2 to 2 hours, stirring gently with a spoon every 25 minutes or so.
  4. The mix will be done when you can see that all of the butter mixture has been absorbed and is dry.

Recipe Video

Nutrition Information

Serving: 21cups, Calories: 284kcal, Carbohydrates: 28g, Protein: 3g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 46mg, Sodium: 738mg, Potassium: 134mg, Fiber: 2g, Sugar: 2g, Vitamin A: 19.1%, Vitamin C: 3.3%, Calcium: 5.3%, Iron: 33%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Please rate this recipe in the comments below to help out your fellow cooks!

 

Snacks / Classic Homemade Nuts and Bolts RecipeLast updated on April 24, 2019
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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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Comments & Recipe Tips Share a tip or comment!

  1. Candice says

    LOVED this! So easy to make and delicious. I cut back on the butter just a wee bit and they were still buttery delicious. I’ve always complicated this recipe in my head but really it’s just the baking that takes time (be sure to allow it the full amount of baking time). I’d probably add even more garlic next time (I went dad level 3 but I think I may add an extra scoop haha). Also – might add a bit of spice (cayenne perhaps) to give them a touch of a kick. Crispix for life! I can eat a whole pan of just those tasty buggers. Will be making this again!

  2. Karry Sz says

    And now I have to make a whole new batch with dill!
    I leave out Shreddies too because they cut my mouth.
    I use all Crispix – it’s awesome.
    Thanks for sharing!

  3. Stephanie Bull says

    I made this last night. I turned out decently well. I was drinking and visiting with my husband and forgot to stir as frequently so some are a bit more browned than others. My only changes for future attempts would be to increase the mildly sweet cereals to add a bit more depth. I am finding this recipe slightly saltier than desired and I think scaling back a bit on the seasoning salt and increasing the sweeter tasting cereals would balance it out nicely.

  4. Kathy D says

    I tried last night and not sure what I did wrong but there isn’t much taste and they seem very greasy – should I have left in the oven longer? If so – I was thinking of putting on a sheet pan and trying again… Thoughts?

    • Candice says

      Bake them the full amount of time. And stick to stirring them around every 25 minutes. It’s worth the wait to bake them for almost 2 hours. I think I used 1.5-1.75 cups instead of 2 cups of butter. I found the roasting pan was appropriate as long as you’re making sure to stir them and bake them longer. Nice with the roasting pan as the sides are higher vs a sheet pan. I can imagine a sheet pan will cause issues when attempting to stir.

  5. George Y says

    My mom made these every Christmas. This is almost the same recipe she used; she was from Saskatoon,, so I guess it was a prairie basic. I have modified it a little, as my wife is gluten intolerant, so I dropped the shreddies (never liked them anyway), and put in Crispix and/or Rice Chex instead. Mom never used cheese sticks (I don’t think they existed in her day), and she used lots of peanuts. I put in a bunch of brazil nuts, cashews, some dry roast peanuts, almonds and walnuts (my own version of mixed nuts). I also use a couple of cups of rice crackers instead of the cheese sticks. For the garlic seasoning, I crush 3 or 4 cloves and put them in with the butter while it is melting. I usually do not remove the garlic, and it gets roasted with everything else. A little surprise for the lucky ones. Mom also used liquid smoke seasoning, which I don’t see with other similiar recipes. I am making some right now, but smoking them for an hour on my pellet grill before I put them in the oven. Hope they turn out OK, but there is really o such thing as a bad batch of Nuts ‘n’Bolts, is there?

  6. Tammy Schultz says

    Just making your version of nuts and bolts. So far my house smells amazing and I’m stirring it every half hour. Can’t wait to eat them and share some with friends. Such a easy recipe to follow and I used two roasting pans as I didn’t have a big one. Looking forward to following you on Facebook and Twitter.

  7. Lee Miller says

    Going to try this in the morn—the recipe sounds like that of my mom’s that she made for years. Hope it turns out like hers. Thanks for the recipe. .

  8. Matteo says

    Looks good.

    My family takes after your Dad, they like their nuts and bolts very spicy.

    In the recipe that I use in addition to the garlic powder I also, add same amount of Onion powder and the same amount of Celery seed powder I also use at least double the Worcestershire Sauce. The celery seed powder is not easy to find some times so I just use Celery salt. The combination of the garlic, onion and celery really spices up the final product.

    I think it is the Celery Seed powder/salt that is the real secret ingredient.

  9. Carolyn says

    I always add oregano and Italian spices to my mixture and everyone absolutely loves them. I am always asked for my recipe and have to make extra al the time. I also triple the garlic powder.

  10. Lisa-Beth Friendly Manitoba Cooks says

    Definitely a childhood memory! I agree with adding tsp of chilli powder and a few good shakes of hot sauce! We make it in time for GreyCup( football championship in Canada) then I actually freeze it in ziplock bags! Take out all the air with a straw and add a folded paper towel to the bag. Keeps for 6 months.

  11. Wilma says

    My granddaughter is allergic to peanuts and is Celiac so I used all rice Cheks Cheerios GF pretzel sticks and PEANUT FREE ALMONDS. They were delicious

  12. Kim Walker says

    Great recipe! but of course I changed it slightly. I like Shreddies in my mix even though they can be a hazard:) I also included bugles. I dropped the Chex.

  13. Patty says

    I’m making this tomorrow and can’t wait! My biggest concern is keeping it fresh until Christmas. Any tips on storage?

    • Danielle says

      Keep in a closed container. Stays fresh for 2 months at least.

  14. Trudy says

    I found this recipe last year, tried it (with the extra garlic) and decided it’s the best ever! Saved it to my computer, then it went on the fritz and I spent several days (well, not all day) searching for this recipe and finally found it! The detail about the extra garlic is what helped me find it again. Thanks for sharing!

  15. Janette Thompson says

    So great – this is the first recipe I’ve seen that’s like my family’s. VERY similar with a few tweaks. For us, it’s the more Worchestershire sauce the better. :~) And I use garlic powder and celery salt. No paprika but a bit of chili powder and a drop or two of hot sauce. And Crispix only – no Rice Chex. I so agree – some of the family stills uses our “decades old” recipe with Shreddies – NOT a fan. WOW – I feel a tad guilty – not really – about 1.5 cups butter – will have to give 2 a go sometime. I turn/stir with a flat wooden paddle every 15 minutes for an hour to hour and a half.

    Here’s something to think about. Are you sitting down? ;~) I used to use the cheese logs but now – President’s Choice Penguins. Same-ish flavour but the cute-ness level is through the roof.

    BTW: Mine are in the oven right now. And this starts the season of Christmas in this house. Yikes – I’ve been known to have to do a second big batch – addiction level is high. I try to give some away to save myself – while grasping tightly to the package.

    Merry Ho Ho Ho!

  16. Jordan Burn says

    Very GOOD product. Grandson likes to eat it for breakfast in a good bowl of melk.

  17. Cdn Girl says

    Is there a substitution for the seasoning salt?

  18. angela hammill says

    this is actually better than the store bought, less salty and u can adjust the flavor…well done!

  19. Lynne Bailey says

    Used your recipe this year and they were the best!! Thanks for sharing!

  20. Heather Pollock says

    These are the ones I put in my nuts and bolts. I think I bought mine at sobeys

    • Kelly Eaglesham says

      I checked Superstore, Walmart, Safeway and Save-on. Of course they would be at the one store I didn’t check! Thanks 🙂

    • The Kitchen Magpie says

      Kelly Eaglesham Walmart usually has them, my Walmart off of ellersie in edmonto has them all the time!

    • The Kitchen Magpie says

      Oh and I buy them 4 at a time because yes, hard to find. But the best in this mix!

    • Kelly Eaglesham says

      Thanks! I’ll keep my eye out. Our Walmart is the smaller kind (Spruce Grove). Maybe I’ll check at the one in the city next time!

    • The Kitchen Magpie says

      Kelly Eaglesham and stock up lol. My son now makes this for lunch snacks lol. Butter
      Loaded is better than store bought, tho!

  21. Kelly Eaglesham says

    I made this over the holidays, but couldn’t for the life of me find the stick shaped crackers. Where do you buy them (I’m local)? Btw, it was delicious (hello butter my old friend).

  22. Heather Pollock says

    Yummm…. I have the ingredients here but am waiting till I’m over my cold to bake anything !

  23. Crystal Carlson says

    Everything but the nuts. I love nuts but granddaughter is allergic\U0001f62a

    • The Kitchen Magpie says

      We don’t use nuts because my nephew is allergic. It’s amazing without them!!

  24. Gumbo Steve says

    I grew up in NE Indiana in the 60’s and we always called this mix Nuts n’ Bolts so I don’t think that its a Canadian thing.  I have NO idea what Shreddies are but sounds like an unsweetened Cap’n Crunch (which also are injurious to the inside of your mouth unless soaked in milk).  My recipe leans more towards the Worcestershire sauce component and less to the butter.  I start with 6 tbs but usually add the amount that is poured out while I am measuring.  I also use all three unsweetened Chex cereals with Cheerios and split the seasoned salts among garlic, onion and celery.  I am going to add paprika to my next batch with your inspiration.  When time allows, I am going to add my recipe to this site (which I just recently discovered). Thank you for your inspiration and contribution to this site.

    • Dave says

      Shreddies are the closest thing to Wheat Chex we have in Canada. Only Rice Chex and a sweetened Chex cereal are marketed in Canada. No Wheat or Corn Chex!

  25. Jenna Gilbertson says

    Mikayla Gilbertson I think I’ll try this recipe this yr

  26. Tanya-Dan Tompkins says

    Made this on the weekend. I couldn’t find cheese sticks so I used cheddar goldfish. So yummy \U0001f604

    • jlj says

      Great idea! I’ve been missing the cheese stick crackers and would never have thought of goldfish crackers – thank you for posting this!

  27. Carleen Rous says

    I totally agree – no Shreddies or peanuts. I make them very similar to yours but I also add a bit of onion powder…..and a lot of bacon!! (also inspired by my dad)

    • The Kitchen Magpie says

      Click the link and it’s on that page at the bottom

  28. Sandra Routliffe says

    I attempted a batch last year for the first time annnd I burned the whole batch. I’m going to try again with your recipe this year because it reminds me of my grandmother. 🙂

    • The Kitchen Magpie says

      You can do it!!! I’m making a batch later this week for my Christmas party!

    • Sandra Routliffe says

      Nuts and bolts taste like Christmas to me. 🙂 Thanks for the vote of confidence. 🙂

  29. Sophie Nakoneczny says

    Think I might try these this year. I’ve made a different version some other years.

  30. Tammy70 says

    I cook mine in batches in the microwave. I use @ 12cups dry ingredients (usually pretzels, cheese nip crackers, Crispix, Bugles and Cheerios. For nuts peanuts and cashews)

    • thekitchenmagpie says

      Tammy70 I bet cashews are AMAZING in it!!!

  31. Mary P Hoffman says

    I’ve seen this snack mix before, but with a different name. I like the “nuts and bolts” comment – very cute!

    • The Kitchen Magpie says

      I think nuts and bolts is a more Canadian name for it, for sure!

    • Karlynn Johnston says

      We have been eating them all week! SO good!

  32. Val Peterson says

    I do put in nuts, and also bugles and some Cheetos. If l give it to people with kids l put in goldfish. Love this stuff!!

    • Karlynn Johnston says

      It’s SO easy to customize to your liking!

  33. Saylor McLennan says

    I make this every year before Christmas \U0001f495

    • The Kitchen Magpie says

      Ohhh let me know what you think! I’m chowing down on a bowl right now hahaha!!

      • MarniLebarron says

        Now we like it a little ‘kicky’ so add a tablespoon of Frank’s hot sauce, woot woot!

    • Ashley Meek says

      I just showed my kitchen helper (my 4 year old) the video. She wants to make them for breakfast! I like her style but we need to make a trip to the store first haha

    • Ashley Meek says

      They turned out awesome! I did add Shreddies. And went with Dad level garlic \U0001f495

    • The Kitchen Magpie says

      Ashley Meek hahah Dad level!! I’ll be making that come Christmas!!

    • Marcy Bos says

      Right? Right down to the roasting pan. \U0001f60d

    • The Kitchen Magpie says

      Marcy Bos I loooove my roasting pan! I got it for my wedding 16 years ago!

    • Marcy Bos says

      Perfect…I don’t have the same roasting pan..but I still have the same Kitchen Aid mixer since our wedding 18 years ago…when that thing finally dies I’ll be sooooo sad.

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