This year I found it difficult to get into the baking mood, making only a couple sweet things. But nuts and bolts is a great treat to have out on the table and to give away as treats. I think that at Christmas time, the sweets come out in force and after your umpteenth Christmas function, most people have reached their limit.
As a bonus this recipe makes a metric ton of nibbles. It makes so much, I had to split the batches between my large turkey roaster full and the biggest sheet pan I have full (21 x 15).
I made two separate batches: one with peanuts, one without and with the addition of chili paste. The chili paste was one of those spectacular finds at the local kitchen stores. It’s packed with garlic flavor, has a pleasant zip and brings nuts and bolts to whole new and tastier level!
The spicy version of the nuts and bolts got the thumbs up from everyone and are a nice flavor-break from all the cookies.
Spicy Nuts and Bolts
- 1 large bag Bugles original flavor
- 1 box Cheezits
- 1 box Corn Chex
- 1 box Cheerios
- 1 box plain Shredded Wheat
- 1 large bag stick pretzels
- 2 cups melted butter
- 3 tablespoons Worcestershire sauce
- 2 teaspoons paprika
- 1 teaspoon Old Bay seasoning
- 2 tablespoons granulated garlic
- 2 teaspoons seasoning salt
- 1 teaspoon onion powder
- 3 tablespoons Spice 2.0 chili paste
- Mix the dry ingredients in a couple giant bowls, turkey roasters, whatever you have.
- In a small saucepot, melt the butter. Add the rest of the Coating Ingredients, whisking to blend.
- Drizzle over the dry mix and toss to mix well.
- Bake uncovered at 225 degrees for one hour, stirring every 15 minutes.