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.
NUTS AND BOLTS
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.
SPICED NUT MIX
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.