I find nuts and bolts a great treat to have out on the table as the sweets come out in force at Christmas, and after your umpteenth Christmas function, most people have reached their sugar limit. I have to admit that this recipe is more of bits and bolts than nuts and bolts, as neither the Hubby or I are fond of nuts in the mix. But if you like nuts, feel free to add them!
As a bonus, this recipe makes a metric ton of nibbles. It makes so much, I had to split the batches between the two biggest baking sheets I have (21 x 15).
The chili paste used in the recipe 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 a whole new and tastier level!
The spicy version of the nuts and bolts got the thumbs up from everyone and is a nice flavor break from all the cookies.
I found that I ended up doubling the coating ingredients as after mixing the ingredients and putting them on two giant cookie sheets, that the coating would distribute nicely on one pan. (I mixed the contents and the coating in one of those big tinfoil roasters before spreading out on the mega pan.)
About halfway through baking and stirring, give a taste to see if it needs an additional dusting of salt or garlic powder, etc.
Spicy Bits 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.