Classic Nuts & Bolts

Classic Nuts & Bolts

Introduction
There’s something irresistible about the warm, buttery aroma that fills the kitchen as nuts and cereal toast together — a fragrant mix of toasty almonds, roasted peanuts, salty pretzels and a whisper of garlic and paprika. Each bite snaps, crunches and melts with savory butter-sauce coating, a contrast of crunchy cereal, hearty nuts and little salty pretzel surprises. This Nuts & Bolts recipe is comfort in a bowl: cozy, nostalgic, and addictive.

Make a batch on a blustery morning for a comforting snack, pack it for road trips and movie nights, bring it to a potluck or holiday party, or keep a jar on the counter for quick munching. It’s speedy to assemble, bakes unattended, and scales easily — the perfect make-ahead treat that tastes like you spent far more time fussing than you actually did.

At a Glance

• Prep time: 15 minutes
• Cook time: 50 minutes
• Total time: 1 hour 5 minutes
• Servings: about 12 (makes ~12 snack-size portions)
• Difficulty level: Easy

Nutrition Highlights
The nutrition figures below are estimates calculated from common food composition values (USDA FoodData Central averages) and reflect a typical version of this recipe without optional ingredients. For general health guidance, resources such as the CDC and Mayo Clinic recommend mindful portioning for snack mixes because nuts are calorie-dense even though they provide healthy fats, protein and fiber.

Estimated nutrition per serving (1 of 12):

• Calories: ~380 kcal
• Protein: ~8.5 g
• Carbohydrates: ~33 g
• Fat: ~25 g (largely from nuts and butter)
• Fiber: ~3.8 g
• Sodium: ~330 mg

Notes: These are approximate values and will vary with exact brands and optional additions (sriracha, maple syrup, type of cereal). If you need precise numbers for medical reasons, calculate with your ingredient labels or a nutrition calculator that uses USDA/food-label data.

Why You’ll Love It

• Comforting flavor and aroma: the butter-tamari glaze crisps the mix and releases warm, savory aromas that draw people into the kitchen.
• Crowd-pleasing and social: a big bowl disappears fast at gatherings; it’s an excellent party nibble because it’s easy to eat, share and stash.
• Easy and flexible: minimal prep and mostly hands-off baking. Swap nuts and cereal, dial spice or sweetness, and it still shines.
• Nutrient-dense pick-me-up: nuts supply heart-healthy monounsaturated fats, protein and fiber — satisfying and sustaining in small portions.

How to Make Classic Nuts & Bolts
Ingredients

• 1 teaspoon salt (or more, to taste)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 10 cups mixed cereal (Crispix, Shreddies, O’s — or similar sturdy puffed/hooped cereals)
• 1 cup unsalted peanuts
• 1 cup raw almonds
• 2 cups mini pretzels
• 3/4 cup melted butter
• 2 tablespoons tamari or soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon sriracha sauce (optional — for heat)
• 2 teaspoons maple syrup (optional — for balance/sweetness)

Optional ingredients and substitutions

• To make vegan: replace butter with melted coconut oil or vegan butter, and use tamari (gluten-free if needed) instead of Worcestershire (which often contains anchovies).
• Low-sodium option: use low-sodium soy sauce/tamari and low-salt pretzels; omit added salt.
• Gluten-free: use certified gluten-free cereals and pretzels.
• Nut-free: substitute extra seeds (pumpkin, sunflower) for the nuts.

Step-by-step instructions

1. Preheat oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper or use a nonstick sheet.
2. In a large mixing bowl, combine cereal, peanuts, almonds and pretzels. Toss gently to mix.
3. In a separate bowl, whisk together melted butter, tamari (or soy sauce), Worcestershire, optional sriracha and maple syrup until smooth.
4. Sprinkle salt, garlic powder, onion powder, paprika and pepper over the cereal-nut mixture and toss lightly so seasonings distribute.
5. Pour the butter-sauce evenly over the dry mix. Gently fold and toss with a spatula — aim to coat pieces without smashing cereal. (Tip: work in two batches if your bowl is small.)
6. Spread the coated mixture in an even layer on the prepared baking sheet(s).
7. Bake for 45–55 minutes, stirring every 15 minutes so the mix toasts evenly and doesn’t burn. The mix should become fragrant and dry to the touch; small cereal pieces will deepen in color slightly.
8. Remove from oven and let cool completely on the sheet (mixture will crisp as it cools). Break apart any clusters with your hands.
9. Taste and adjust salt or spice if needed. Store once fully cooled.

Practical tips

• Avoid overmixing with the butter-sauce; too much agitation can break cereal into crumbs.
• Check doneness at the 45-minute mark — ovens vary. You want dryness and light browning but not burning.
• Cool completely before storing to keep the mix crisp.

Serve It Up

• Snack bowl: serve in a large decorative bowl for parties or game nights; provide small scoops so guests can portion easily.
• Gift jars: pack cooled mix into mason jars, tie with a ribbon and include a handwritten label — great hostess or holiday gifts.
• Trail mix upgrade: toss in dried fruit and chocolate chips after cooling for a sweet & salty trail mix.
• Breakfast topping: sprinkle a small handful over yogurt or oatmeal for added crunch.
• Beverage pairings: pairs well with coffee, tea, or a crisp beer for savory snacking.

How to Store

• Room temperature: Store in an airtight container at room temperature for up to 2 weeks. Keep away from direct heat or sunlight.
• Refrigeration: Not necessary, but if your kitchen is very warm or you used sensitive add-ins (like chocolate), refrigerate in an airtight container for up to 4 weeks. Bring to room temperature before serving to restore crispness.
• Freezer: For longer storage, freeze in a sealed freezer bag or airtight container for up to 3 months. Thaw at room temperature and re-crisp in a 250°F (120°C) oven for 5–10 minutes if needed.

Pro Tips & Tricks

• Best nuts: use raw or dry-roasted nuts and avoid salted varieties unless you want a saltier final mix. Raw nuts roast beautifully in the oven while coated in the butter-sauce.
• Texture control: use sturdy cereals (puffed rice/o-shaped types) that hold up to stirring and baking. Fragile flakes will disintegrate.
• Even coating: warm the sauce slightly so it pours and spreads easily; this helps distribute flavor evenly without clumping.
• Crisping cue: when the aroma turns nutty and the coating looks dry to the touch, it’s done. Browning too much = burnt flavor.
• Batch size: don’t overcrowd the baking sheet. If needed, use two pans for even toasting.

Creative Twists

• Sweet & Spicy: Add 2 tbsp brown sugar and swap paprika for smoked paprika; include sriracha and a pinch of cayenne for a sweet-heat balance.
• Chocolate Almond Crunch: After cooling, fold in 1 cup dark chocolate chips (or peanut butter chips) and 1/2 cup toasted coconut flakes for a dessert-forward mix.
• Herb & Parmesan: Reduce butter slightly, add 1 tbsp olive oil, toss in 2 tsp Italian seasoning and 1/3 cup finely grated Parmesan (toss immediately after baking so cheese adheres).
• Vegan & Maple-Sesame: Use coconut oil and maple syrup, swap peanuts for roasted chickpeas, and finish with 2 tbsp toasted sesame seeds for a vegan-friendly, slightly sweet profile.

Frequently Asked Questions
Q: Can I use roasted/salted nuts instead of raw?
A: Yes — but reduce or omit added salt in the seasoning and be aware the mix will be saltier. Roasted nuts will deepen flavor faster, so keep an eye on bake time.

Q: My cereal gets soggy — how can I keep it crisp?
A: Ensure the sauce is not overly wet (warm, thin sauce spreads best). Bake long enough to dry the coating and cool completely before storing. Avoid storing in sealed containers while still warm.

Q: Can I double the recipe? Will baking time change?
A: You can double it, but bake on two trays with space between pieces for even heat. Don’t overcrowd one pan; total bake time per tray will be similar.

Q: Is this suitable for a low-sodium diet?
A: With modifications — use low-sodium tamari, unsalted pretzels (or low-salt crackers) and reduce added salt — you can lower sodium substantially.

Q: How do I re-crisp leftovers?
A: Spread on a baking sheet and reheat at 250°F (120°C) for 5–10 minutes until crisp, then cool fully.

Conclusion

Try this classic Nuts & Bolts recipe for a snack that feels homemade and special — and don’t be afraid to make it your own by switching nuts, spices, or the level of heat. For a familiar reference and another classic take, check out Kitchen Magpie’s Classic Homemade Nuts and Bolts recipe for inspiration. If you enjoy old-school versions and community-tested tips, you may also like this vintage post on homemade nuts and bolts from A Canadian Foodie.

If you try it, please snap a photo and share your tweaks — I love seeing how readers make this recipe their own.

Classic Nuts & Bolts

---

• Author: recipechangegmail-com
• Total Time: 65 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A comforting mix of toasty almonds, roasted peanuts, salty pretzels, and a savory butter-sauce coating, making the perfect snack for any occasion.

---

Ingredients

Scale 1x2x3x

• 1 teaspoon salt (or more, to taste)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 10 cups mixed cereal (Crispix, Shreddies, O’s, or similar)
• 1 cup unsalted peanuts
• 1 cup raw almonds
• 2 cups mini pretzels
• 3/4 cup melted butter
• 2 tablespoons tamari or soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon sriracha sauce (optional)
• 2 teaspoons maple syrup (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine cereal, peanuts, almonds, and pretzels. Toss gently to mix.
3. In a separate bowl, whisk together melted butter, tamari (or soy sauce), Worcestershire, optional sriracha, and maple syrup until smooth.
4. Sprinkle salt, garlic powder, onion powder, paprika, and pepper over the mix and toss lightly.
5. Pour the butter-sauce evenly over the dry mix and gently fold and toss with a spatula to coat.
6. Spread the coated mixture in an even layer on the prepared baking sheet.
7. Bake for 45-55 minutes, stirring every 15 minutes until fragrant and dry to the touch.
8. Remove from oven and let cool completely. Break apart any clusters with your hands.
9. Taste and adjust salt or spice if needed.

Notes

Store in an airtight container at room temperature for up to 2 weeks or longer in the refrigerator. Avoid overmixing to keep cereal from breaking.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 2g
• Sodium: 330mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 3g
• Protein: 8.5g
• Cholesterol: 30mg