Nuts and Bolts
Nuts and Bolts
1/2 cup butter or margarine
1/4 cup Worcestershire sauce
1 teaspoon garlic salt
2 teaspoons celery salt
2 cups unblanched almonds
2 cups small shredded-wheat squares
2 cups small rice-cereal squares
2 cups oat-cereal circles
1 cup thin pretzel sticks
Melt butter and stir in Worcestershire sauce. Add seasoned salts. Remove from heat and let stand a few minutes. Meanwhile, in a large roasting pan, combine almonds, cereals and pretzels. Pour sauce over cereal mixture, tossing to blend. Bake, uncovered at 250 degrees for 1 hour, stirring every 20 minutes. Spread on absorbent paper to cool. Store in airtight container.
Yield: 2 1/4 quarts
1/2 cup butter or margarine
1/4 cup Worcestershire sauce
1 teaspoon garlic salt
2 teaspoons celery salt
2 cups unblanched almonds
2 cups small shredded-wheat squares
2 cups small rice-cereal squares
2 cups oat-cereal circles
1 cup thin pretzel sticks
Melt butter and stir in Worcestershire sauce. Add seasoned salts. Remove from heat and let stand a few minutes. Meanwhile, in a large roasting pan, combine almonds, cereals and pretzels. Pour sauce over cereal mixture, tossing to blend. Bake, uncovered at 250 degrees for 1 hour, stirring every 20 minutes. Spread on absorbent paper to cool. Store in airtight container.
Yield: 2 1/4 quarts
Comments