Nuts and Bolts
Recipe By : Suzanne Zick
1 box Corn Chex®
1 box Rice Chex®
1 box Cheerios®
1 box pretzel sticks
1 quart pecans
3 sticks margarine
3 tablespoons worcestershire sauce
2 tablespoons garlic powder
2 tablespoons garlic salt
1 teaspoon celery salt
1 1/4 teaspoons red cayenne pepper
1 quart Spanish peanuts
Preheat oven to 200 degrees. In a large roast pan, mix the cereals, pretzels
and pecans together. In a saucepan, melt the margarine on low heat. Add the
worcestershire sauce and the seasonings. Pour this mixture over the cereal
mixture in the roast pan. Mix thoroughly until all is coated. Bake for 1
1/2 hours, stirring the mixture every 15 minutes. Add the peanuts and bake
for 30 more minutes again stirring after 15 minutes. Remove the mixture from
the oven. Spread it out on brown paper and allow to cool. Store in covered
jars.
