Nuts and Bolts

17 Dec

Another Christmas entertaining tradition: a roaster full of nuts and bolts. Seasoned cereal, pretzels and nuts are a great party snack mix, and even better to package up and give as gifts.

We’ve enjoyed these since the 1970s, they really are an addictive nibble. But we must confess, the sweeter nut and pretzel mix at bottom has caught our eye, and we’re keen to give the smoky paprika and cocoa powder mixture a try.

Recipe from The Best of Bridge Grand Slam

1 lb. butter
2 Tbsp. Worcestershire Sauce
1 Tbsp. garlic powder
1 1/2 tsp. onion salt
1 1/2 tsp. celery salt
4 cups “Cheerios”
4 cups “Life” cereal (corn chex)
4 cups “Shreddies” or “Wheat Chex”
2 boxes pretzel sticks
2 cups peanuts
1 box “bugels”
1 box cheese nips or cheese bites (the fingerling shapes)

Heat oven to 250 F. Place butter in very large roaster and put in oven to melt butter while oven in preheating. Add all ingredients and stir well to coat evenly with butter. Bake for 1 1/2 hours. Stir every 1/2 hour.

Recipe from David Lebovitz, The Sweet Life in Paris

2 cups nuts — (200 gr) any combination of cashews, whole almonds, peanuts, pecan halves, and hazelnuts
1 tablespoon unsalted butter, melted
3 tablespoons dark brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon smoked paprika
1/2 teaspoon unsweetened cocoa
2 tablespoons maple syrup
1 teaspoon flaky sea salt or kosher salt — (optional)
2 cups pretzels

Spread the nuts on a baking sheet and roast in a 350° oven for 10 minutes, stirring once for even toasting. (For easy cleanup use foil underneath.)

In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cocoa, paprika, and maple syrup.
Add the warm nuts, stirring until coated. Then mix in the pretzels, and stir until the nuts and pretzels are completely coated.
Spread the mixture back on the baking sheet and return to the oven for 15 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and pretzels as they cool. Once cool, add salt (if desired). This mixture can be stored in an airtight container for up to a week.

Momofuko Milk Bar’s Christina Tosi’s Rosemary Nuts

1 pound raw unsalted nuts of your choice

2 tablespoons unsalted butter, melted

⅓ cup packed light-brown sugar

3 tablespoons chopped fresh rosemary

2 teaspoons kosher salt

Heat the oven to 350°F.

Spread the nuts evenly on a baking sheet and roast for 10 minutes or until fragrant and beginning to brown. Transfer the nuts to a large bowl (set the baking sheet aside).

Mix the butter with the sugar, rosemary, and salt, pour it over the warm nuts, and toss with a wooden spoon. Spread the nuts back on the baking sheet and let them cool on the counter for 30 minutes, or until all elements have solidified and cooled. Serve at room temperature

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