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Nuts and Bolts Snack Mix

This recipe guides you through creating a savory "Nuts and Bolts" snack mix. It involves coating a blend of toasted corn cereal, pretzels, and dry-roasted peanuts with a rich butter sauce, seasoned with Worcestershire, paprika, cayenne, fresh garlic, and rosemary. The mixture is then slow-baked to achieve an irresistible crispness, perfect for entertaining or everyday snacking.
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Servings: 44 people
Course: Snack
Cuisine: American
Calories: 17220.9
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 9 cups 72 oz toasted corn cereal (Chex)
  • 4½ cups 36 oz bite-size pretzels
  • 3 cups 24 oz salted dry-roasted peanuts
  • 6 garlic cloves
  • 1½ tsp 12 ml coarse salt
  • 15 tbsp 2 sticks less 1 tbsp unsalted butter, melted
  • 6 tbsp 90 ml Worcestershire sauce
  • 4½ tsp 23 ml paprika
  • ¾ tsp 4 ml cayenne pepper
  • ¾ cup 6 oz fresh rosemary, chopped

Equipment

  • 1 Large Mixing Bowl For combining the dry ingredients and coating with the sauce.
  • 2 Large Rimmed Baking Sheets To spread the mixture thinly for even baking and crisping.
  • 1 Small Saucepan For melting butter and preparing the flavorful sauce.
  • 1 Garlic Press or Microplane For finely processing the fresh garlic.
  • 1 Whisk or Sturdy Spatula For mixing the sauce and tossing the snack mix.

Method
 

  1. Preheat your oven to a low temperature, typically 250°F (120°C), to ensure a slow, even bake.
  2. In a very large mixing bowl, combine the toasted corn cereal, bite-size pretzels, and salted dry-roasted peanuts.
  3. Melt the unsalted butter in a small saucepan over low heat or in the microwave.
  4. To the melted butter, add the finely pressed or minced garlic, Worcestershire sauce, paprika, cayenne pepper, coarse salt, and the chopped fresh rosemary. Whisk thoroughly to combine all the ingredients into a uniform sauce.
  5. Pour the prepared butter mixture over the cereal and pretzel blend in the large bowl. Using a sturdy rubber spatula or your hands, gently but thoroughly toss until all components are evenly coated.
  6. Divide the coated snack mix equally among two or three large rimmed baking sheets, spreading it into a single, thin layer to promote even baking.
  7. Bake for 1.5 to 2 hours, stirring the mixture gently every 20-30 minutes to ensure even browning and crispness and to prevent any parts from burning.
  8. The snack mix is ready when it is golden brown and feels completely dry and crisp. Remove the baking sheets from the oven.
  9. Allow the Nuts and Bolts mix to cool completely on the baking sheets. It will become even crisper as it cools.
  10. Once fully cooled, transfer the snack mix to airtight containers for optimal freshness and store at room temperature. Serve as desired.

Notes

Achieving an even coating of the butter-spice mixture is paramount; use a sturdy spatula or your hands for thorough distribution. Baking at a low temperature for an extended period, with frequent stirring, is key to developing a deep, savory flavor and a uniformly crisp texture without burning. Infusing the minced garlic in the warm melted butter for a few minutes before adding other liquids will mellow its raw edge and deepen its aromatic contribution. Ensure the snack mix cools completely on the baking sheets before storing; this allows it to crisp fully and prevents it from becoming soggy in storage. For an elevated flavor, consider toasting the peanuts lightly before adding them, if they are not already dry-roasted.