Taste of Home publishes a “Nuts and Bolts” recipe on its website. The recipe comes from the May/June 1997 edition of Country Woman magazine, and it yields 2 quarts or 10 servings. The recipe calls for a blend of cereal, nuts and pretzels with a variety of seasonings, and it requires 10 minutes of prep time followed by one hour of baking time.
To make “Nuts and Bolts,” combine 2 cups each Cheerios and bite-sized Shredded Wheat cereals. Add 2 cups of pretzels and 1 1/2 cups of salted peanuts. Stir to combine well.
Melt 1/4 cup cubed butter in a small saucepan, and stir in 3 teaspoons Worcestershire sauce and 1/2 teaspoon each paprika, garlic salt, onion salt and celery salt. Remove the mixture from the heat, and pour it over the cereal mixture. Toss the cereal to coat it in the butter mixture.
Spread the cereal mixture into an ungreased baking pan measuring 15 inches by 10 inches by 1 inch. Bake the cereal in the oven at 250 degrees Fahrenheit for an hour. Stir the cereal in the pan every 15 minutes to ensure even baking. Remove the cereal from the oven, and store it inside an airtight container.