Some recipes never fade with timeāthey become family treasures passed down from generation to generation. This 1964 Original Nuts and Bolts Recipe is one of those nostalgic classics that instantly takes you back to childhood Christmas gatherings, cozy winter evenings, and the comforting aroma of a warm kitchen filled with savory, buttery goodness.
This recipe comes straight from my momās handwritten cookbookācomplete with smudges of butter and tiny pencil notes on the margins. Every year, sheād make enormous batches of nuts and bolts before the holidays. The mixture would cool across half the dining table before being scooped into tins and containers for family and friends. And let me tell youāno store-bought snack mix compares.
š Why Youāll Love This Recipe
Thereās something special about the original version of this recipe from 1964. Itās simple, savory, and satisfyingly crunchy, with just the right balance of salty, buttery, and tangy flavors.
Hereās why itās a holiday favorite:
āļø Makes a huge batch (perfect for gifting or parties)
āļø Loaded with crunchy texturesāpretzels, cereal, nuts, and cheesy crackers
āļø Seasoned with an old-fashioned buttery spice blend
āļø Easy to make ahead and keeps for weeks
š„£ Ingredients
Hereās Momās versionājust the way she made it every December:
- 2 bags of pretzel sticks
The long, thin kind that add crunch and saltiness. - 1 box of Rice Chex cereal
A classic base for soaking up the buttery seasoning. - 1 box of original Cheerios (I sometimes use multigrain)
Adds light crunch and a touch of toasty flavor. - 2 jars of salted peanuts
The perfect balance of salty and rich. - 2 boxes of Cheese Nips (or Cheez-Its)
These add the nostalgic cheesy flavor that makes this mix irresistible.
Mix everything together in a large roasting pan (trust me, youāll need itāit makes a massive batch). Once combined, set aside while you prepare the buttery seasoning.
š§ For the Butter Seasoning Mix
Hereās where the magic happens! The savory flavor of Nuts and Bolts comes from this melted butter and spice mixture that coats every piece.
In a medium saucepan, melt together:
- 1 pound (4 sticks) unsalted butter
- 2 tablespoons Worcestershire sauce
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon celery salt
- 1 teaspoon seasoned salt (like Lawryās)
- 1 teaspoon paprika (optional, for a touch of warmth)
Stir until everything is fully melted and combined. The aroma will instantly transport you to holiday kitchens of the pastārich, buttery, and savory.
š§” Momās Tip: āDonāt rush this partālet the butter and spices mingle together on low heat for a few minutes so the flavors really bloom.ā
š„ Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 250Ā°F (120Ā°C). Youāll want a low, slow roast so the mix absorbs all that butter flavor without burning.
Line your table or counter with wax paper or parchment if you plan to cool the mixture afterwardāit makes clean-up easy!
Step 2: Combine and Coat
Pour the hot butter seasoning over the dry mix in the roasting pan. Using a large spoon (or clean hands, once cooled slightly), gently toss everything until well-coated.
You want every pretzel, peanut, and cereal square to glisten with buttery goodness.
š„ Pro Tip: If your roasting pan isnāt big enough, mix in two batches so the butter gets distributed evenly.
Step 3: Slow Roast to Perfection
Place the roasting pan in your preheated oven. Bake for 1Ā½ to 2 hours, stirring every 20ā30 minutes to ensure even coating and crisping.
Youāll know itās done when the mix smells nutty, buttery, and toastyāand everything looks golden brown.
Step 4: Cool and Store
Spread the mixture onto your prepared wax paper or parchment-lined table or counter. Let it cool completelyāthis step is essential for maximum crunch!
Once cooled, store in airtight containers or tins. It keeps fresh for up to 3 weeks (though it rarely lasts that long!).
š§ Optional Add-Ins and Variations
The 1964 recipe is perfect as is, but if you like to personalize your snacks, try these twists:
š§ Cheesy Kick
Add 1 cup of Parmesan crisps or sprinkle a little grated Parmesan over the mix right after baking for extra savory flavor.
š¶ļø Spicy Version
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