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!
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.
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.
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?
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.
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.
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.
Is it Christmas yet?
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!
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!
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,
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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.
- Prep Time
- 5 minutes
- Cook Time
- 1 hour 30 minutes
- Appetizer, Snack
- Karlynn Johnston
- 2 cups of salted butter melted
- 1 tablespoon seasoning salt
- 3 tablespoons Worcestershire Sauce
- 2-3 tablespoons garlic powder 3 is my dad's level!
- 1 tablespoon 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!)
Preheat your oven to 250 degrees F.
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.
Bake at 250 degrees for 1 1/2 to 2 hours, stirring gently with a spoon every 25 minutes or so.
The mix will be done when you can see that all of the butter mixture has been absorbed and is dry.
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.