Classic 'Back-To-Basic' Nuts And Bolts

Name: Classic 'Back-To-Basic' Nuts And Bolts
Ingredients: 1/2 cup butter, melted; 2 teaspoons garlic salt; 1 teaspoon celery salt; 2 teaspoons Worcestershire sauce; Dry Ingredients; 3 cups Cheerios toasted oat cereal, plain; 3 cups shreddies cereal, plain; 3 cups pretzel sticks; 2 cups peanuts (I prefer the ones with red skins)

9 ingredients

7 steps

Ingredients

1/2 cup butter, melted
2 teaspoons garlic salt
1 teaspoon celery salt
2 teaspoons Worcestershire sauce
Dry Ingredients
3 cups Cheerios toasted oat cereal, plain
3 cups shreddies cereal, plain
3 cups pretzel sticks
2 cups peanuts (I prefer the ones with red skins)

Directions

1

Preheat oven to 250 F, and have 2 oven tray/cookie sheets handy. If your cookie sheets are old and tired, you can line them with parchment paper if you wish.
2

Put the dry ingredients into a large vessel. A roasting pan works nicely for size. You're only mixing in, not using the roasting pan for baking.
3

Mix the melted butter, garlic salt, celery salt and Worcestershire.
4

Pour the butter mixture over the dry ingredients. Be sure to mix everything very well - I get in there with my nice, clean hands and toss together thoroughly. At this point you won't see a lot of visible butter sauce coating the dry mix, but the butter mixture will be plentiful and will nicely spread around once baking in the oven.
5

Spread the sauce covered nuts and bolts in a single layer on oven trays or cookie sheets and bake for 30 minutes at 250 F while stirring and mixing frequently during baking time. I stir, turn and mix about every 10 minutes during the 30 minute baking time. The dry ingredients will be nicely toasted at the end of baking.
6

Remove from the oven, cool and store in airtight containers or Ziploc bags.
7

These nuts and bolts are easily frozen if you'd like to make them in advance. Some of my family like to eat them right out of the freezer.