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Title: Teri's Nuts and Bolts
Categories: Snack Blank
Yield: 1 Large
| 1/4 | ts | Worchestershire Sauce |
| 1 1/2 | Sticks Butter (12 Tb) | |
| 1 1/2 | ts | Garlic Salt |
| 1 1/2 | ts | Onion Salt |
| 1 1/2 | ts | Celelry Salt |
| Pretzel sticks, broken up | ||
| Cheerios | ||
| Rice Chex | ||
| Wheat Chex | ||
| Corn Chex | ||
| Peanuts | ||
| Chopped Pecans |
The amount of cereals, nuts, and pretzels should fill a large tupperware bowl. Put in the proportions y'all like (i.e. fewer peanuts, more rice chex, or no pecans.) I usually use about 1 box of the cereals, a bag of pretzels, 16 oz. can of peanuts, and 1 lb. of pecans. Carefully mix with wooden spoon (so as to not crunch the chex to crumbs). Melt butter (microwave) and stir in worchestershire sauce & salts. Mix Well! Pour half of butter mixture over mix and stir. Repeat with rest of butter mixture. Remix. Put in heavy pans or roasters [mix should be bout 1-1/2" or 2" deep] and cover with top of roaster or heavy duty foil. It may take several batches, depending on pan size.
Bake 2 hours in 200 degree oven. Remove foil and stir mix. Bake another 2 ~ 3 hours at 200 degrees, stirring every so often [every 20 minutes or so]. Don't worry if you mix only twice an hour - this stuff doesn't burn very easily! Mix is done when pecans are not soft and the peanuts taste "done".
Lucy Mae West Cox (my grandmother, "Ma Dear") 1907 - 1982 - posted by teri chesser 23 Mar 95
From: Teri Chesser Date: 04 Feb 97 National Cooking Echo Ä
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