Nuts and Bolts Snack Mix

Name: Nuts and Bolts Snack Mix
Ingredients: 3 cups toasted corn cereal, such as Chex; 1.5 cups bite-size pretzels; 1 cup salted dry-roasted peanuts; 2 garlic cloves; 0.5 teaspoon coarse salt; 5 tablespoons unsalted butter; 2 tablespoons Worcestershire sauce; 1.5 teaspoons paprika; 0.25 teaspoon cayenne pepper; 0.25 cup fresh rosemary

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Martha Stewart Test Kitchen

Updated on May 16, 2017

The classic cereal snack mix often goes by the name "nuts and bolts," making it a perfect treat for a handy dad. Our version is made with an addictive blend of savory seasonings and spices.

Ingredients

3 cups toasted corn cereal, such as Chex
1 ½ cups bite-size pretzels
1 cup salted dry-roasted peanuts
2 garlic cloves
½ teaspoon coarse salt
5 tablespoons unsalted butter
2 tablespoons Worcestershire sauce
1 ½ teaspoons paprika
¼ teaspoon cayenne pepper
¼ cup fresh rosemary

Directions

Preheat oven to 225 degrees. Combine toasted corn cereal, pretzels, and peanuts in a large bowl. Mince garlic and mash into a paste with salt. Stir together garlic paste, melted butter, Worcestershire sauce, paprika, and cayenne pepper. Pour over cereal mixture; toss to coat using a rubber spatula. Spread mixture evenly on a rimmed baking sheet. Bake, gently stirring every 20 minutes, until toasted, about 1 hour 20 minutes. Add rosemary. Bake for 20 minutes more. Let cool completely.

Cook's Notes

Mix can be stored in an airtight container at room temperature for up to 10 days.

Originally appeared: Martha Stewart Living, June 2011