One of the best holiday snacks ever not just one way but two, gluten free or gluten friendly. Following my Grandma Audrey's original recipe with some modifications of my own plus a gluten free version of this classic Christmas favourite!
This recipe is quick and easy to prep and while its cooking your house will smell wonderful. If you have large oven safe metal bowls I highly recommend using them to cook the Nuts and Bolts. They make the stirring breaks easy and prevent any of that yummy sauce from getting stuck in ridges of foil pans. The best part about this recipe is that you can put in whatever you like to snack on most and its always a crowd pleaser.
My favourite munchie to put in my mix changes almost every year, my most recent addition that I love is Ranch Crispers. Shreddies and Bugels are also some of my favourites. In the gluten free mix I really liked the Rice Chex and Made Good Star Puffs, I wouldn't have known about the star puffs without my nieces help, they are one of her favourite snacks right now!
The Original Nuts & Bolts
Ingredients:
Sauce
- 2 cups butter
- 1/2 cup Worcestershire sauce
- 3 teaspoons celery salt
- 3 teaspoons onion powder
- 2 teaspoons garlic powder
- 3 teaspoons ClubHouse creamy dill dry mix
- 3 teaspoons Clubhouse creamy ranch dry mix
Nuts & Bolts - 36 cups total - whatever measurement for each item
- unsalted mixed nuts
- Ranch Crispers
- Nacho Bugels
- Shreddies
- Pretzel sticks
- Pretzel twists
- Snyders pretzel pieces - Honey mustard & onion
- Old Dutch Crunchies - Nacho Cheese
- Rice Chex
- Crispex
Instructions:
Preheat oven to 200F, place oven racks far enough apart to fit a large metal bowl on each rack.
Combine all Nuts & Bolts ingredients in 2 large metal bowls (I put equal amounts in each bowl. If one bowl gets 2 cups of mixed nuts so does the other bowl to make 4 cups of mixed nuts between the two bowls, working towards the 36 cups altogether)
In a medium saucepan on medium heat melt butter. Stir in Worcestershire sauce, celery salt, onion powder, garlic powder, creamy dill mix and ranch mix. Cook mixture for a few minutes on medium heat then remove from heat.
Pour sauce mixture over top of each bowl filled with Nuts & Bolts as evenly as you can, mix well using a wooden spoon or spatula.
Place each bowl in preheated oven and cook for 2 1/2 hours, stirring each mixture well every 1/2 hour during the full cooking time, a total of 4 time while cooking and once more at the end of cooking. Turn off oven and let the Nuts & Bolts sit inside the oven until cooled (I usually cook these after supper and leave them in the oven overnight once the heat is off).
Now for the gluten free recipe all ingredients are naturally gluten free. Almost all are certified gluten free except the Cheerios and Crispex so if you need you can leave these two out, they do not contain gluten but aren't certified.
Gluten Free Nuts & Bolts
Ingredients:
Sauce
- 2 cups butter
- 1/2 cup Worcestershire sauce - homemade gluten free recipe/store bought gluten free
- 3 teaspoons celery salt
- 3 teaspoons onion powder
- 2 teaspoons garlic powder
- 3 teaspoons Clubhouse creamy dill dry mix - is certified GF
- 3 teaspoons Hidden Valley or Uncle Dans Ranch dry mix - both certified GF
Nuts & Bolts: 36 cups total - whatever measurement for each item
- Presidents choice salted mixed nuts - certified GF
- Crispex
- Rice Chex
- Cheerios
- Old Dutch Crunchies, Nacho cheese
- Made Good Star Puffs - Cheddar Cheese flavour and Sea Salt flavour
- Snack Factory Pretzel Crisp Minis - Gluten free
- Glutino Pretzel Twists
- Real Thin Crackers - Mary's organic
The instructions are the same for this as the Original Nuts & Bolts.
And voila! I've officially started my holiday baking! Is November too early? Or is it smart to get all the baking done early and enjoy the holiday season?
Enjoy!
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