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Nuts and Bolts
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This is my version of Chex Party Mix. I based my recipe on our Aunt Gussie's; she made the best Nuts & Bolts of any of us. Here is a picture of what they SHOULD look like 😂, along with Mary's recipe card and a card with Gussie's original recipe. (These show ingredients only as the cooking instructions are the same as mine.)Gussie's Nuts and BoltsMary's Nuts and Bolts

Ingredients
See Note in Comments section.
1 lb. butter (not margarine)
6 TBS. Worcestershire sauce
4 tsp. garlic powder
2 (heaping) TBS. Lawrey's Seasoning Salt
1/8 - 1/4 tsp cayenne pepper (optional)
6 oz. Cheerios (about 6 cups)

A total of 9 oz. (or 9 cups) of your favorite "chex" cereals**. I use:
       4 oz. Crispix® (about 4 cups)
       2 oz. Corn Chex® (about 2 cups)
       2 oz. Rice Chex® (about 2 cups)
       1 oz. Wheat Chex® (about 1 cup)

10 oz. pretzel sticks. Thin sticks work best. If you use regular sticks, use maybe 9 ounces and break them in half.

A total of 24 oz. (about 5 cups) of nuts ††. I use:
     9 oz. (about 2 cups) mixed nuts without peanuts. ***
     5 oz. (about 1 cup) cashews
     5 oz. (about 1 cup) walnut halves & pieces †
     5 oz. (about 1 cup) almonds †
 
In 2025, I will dispense with the mixed nuts, and go with 3 oz. of pecans, 9 oz. of cashews, (or any 22 oz. mix of nuts you want) and add 2 oz. of one of the cereals.
 
** Gussie's original recipe used only Rice Chex®, although I think at some point she may have added Corn Chex® and Wheat Chex®. Crispix® had not been invented when she was alive. Bottom line is you can use whatever combination of "chex" cereals you like, although I would go light on the Wheat Chex®. 
†† This might be too much nuts for some people, so you might want to drop down to maybe 20 oz. of nuts and increase your cereals by 4 oz.
*** Peanuts have a huge impact on flavor. If the mixed nuts you use have big, whole macadamia nuts you might want to cut them in half or in thirds.
† If you use raw nuts, see cooking directions below!
 

Directions
Preheat oven to 300°.
In a large roasting pan, heat nuts for about 15 minutes.
† If you are using any raw, unroasted nuts like almonds or walnuts, put them in for 5 - 10 minutes before adding the other roasted nuts.
While the nuts are heating, melt butter in microwave and add the Worcestershire, garlic and seasoning salt (and cayenne pepper or Tabasco if you use it).
Stir well.
After nuts are finished heating, reduce oven to 225°. Give oven time to cool off.
Add the rest of the dry ingredients to the nuts and mix well.
Adding the liquid:
Mix the butter/Worcestershire/seasoning liquid well.
Stir the liquid again, and stir well before each pour.
To add the mixture, drizzle about 1/8 of the liquid over the dry ingredients and mix it into the dry ingredients well!
Stir liquid well between each pour! Can't emphasize this enough!
Repeat until you have used all the butter mixture.
Mix the dry ingredient mixture with the liquid poured into it very thoroughly so that everything is well mixed.

Put it in the oven at 225° for about 45 minutes.
Stir well about every 15 minutes.
At 45 minutes drop oven temp to 200, and continue for another 45 minutes
Again, stir well every 15 minutes.
After the 90 minutes is up, turn off the oven and leave the mixture in the oven overnight to allow it to fully finish as the oven cools.
Don't be in a rush, though I have taken a small handful and finished it for a few seconds in microwave to make sure it is good! 😀😀

Most important:
  • heat the nuts before adding everything else.
  • stir the ingredients well the first time and then every 15 minutes.
  • by the end of the 90 minutes, the finished ingredients should not be very shiny with liquid. 
Once cooled, the party mix should be stored in an airtight container.
We keep ours in cookie tins lined with plastic wrap.
I have also stored it in plastic bags inside coffee cans for as long as four months.

The Cook:  Dave Ferguson Keywords: appetizers, snacks, nuts, pretzels, cashews, walnuts, pecans, almonds, Corn Chex®, Rice Chex®, Wheat Chex®, Crispix®, Cheerios®
Category: Apps & Snacks
Cookbooks: All, From The Ferguson Family, Loved by Dave Ferguson
Recipe #6 was added on April 13, 2006 by deebeeeff and last updated on December 19, 2024.
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