Nuts and bolts - with a twist!

I have been making Nuts and Bolts at Christmas forevah! and I still use my Mom's original recipe with just a few different cereals. However, this year I made it with a twist . . . hmmmm, an accidental twist. I bought the wrong Cheerios! Blasphemous! I thought multi grain Cheerios meant ordinary whole grain . . . not sweet! Imagine my horror after mixing up all the cereals together when I popped a Cheerio in my mouth and it was sweet! Oh No! What to do? I certainly wasn't going to pick out every single Cheerio and start over. The only thing to do was to go with it . . . and make another regular batch later. Well, I have to tell you - it turned out to be delicious - sweet and salty - yeeeummmy! Really, truly. The Cheerios are the best part in my opinion and I always pick them out and eat them before anyone else gets a chance. I have eaten nuts and bolts for dinner, and I have eaten them for lunch, and now that they are sweet I may be eating them for breakfast . . . gotta get a spoon . . .
 

this is probably my favourite Christmas treat - that's why I make it in November!

They also make a great little gift to take when you are out and about visiting family and friends at Christmas. I put some in cellophane bags (available at most craft/baking stores) and stapled them shut with a piece of pretty scrapbook paper. A homemade gift at the ready!

Here's the delicious recipe:

Nuts and Bolts 
(with or without a twist)

2 lbs salted mixed nuts
345 gram box Life Brand cereal
280 gram box Cheerios (original or multi grain - they're both delicious) (insert smile)
180 gram box Crispix
140 gram box pretzels

2 cups salad oil
2 Tbsp Worcestershire Sauce
1 Tbsp garlic powder
1 Tbsp Lawry’s Seasoned salt

Mix all cereals, nuts, and pretzels in large roaster (should just about fill it up).

Whirl oil, sauce and salts in a blender. Drizzle over cereal and bake in a slow oven - 250 degrees for 2 hours turning and stirring every 15 minutes.

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