Some recipes never fade with time—they 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 mom’s handwritten cookbook—complete with smudges of butter and tiny pencil notes on the margins. Every year, she’d 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 you—no store-bought snack mix compares.
💛 Why You’ll Love This Recipe
There’s something special about the original version of this recipe from 1964. It’s simple, savory, and satisfyingly crunchy, with just the right balance of salty, buttery, and tangy flavors.
Here’s why it’s a holiday favorite:
✔️ Makes a huge batch (perfect for gifting or parties)
✔️ Loaded with crunchy textures—pretzels, cereal, nuts, and cheesy crackers
✔️ Seasoned with an old-fashioned buttery spice blend
✔️ Easy to make ahead and keeps for weeks
🥣 Ingredients
Here’s Mom’s version—just 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, you’ll need it—it makes a massive batch). Once combined, set aside while you prepare the buttery seasoning.
🧈 For the Butter Seasoning Mix
Here’s 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 Lawry’s)
- 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 past—rich, buttery, and savory.
🧡 Mom’s Tip: “Don’t rush this part—let the butter and spices mingle together on low heat for a few minutes so the flavors really bloom.”
🔥 Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 250°F (120°C). You’ll 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 afterward—it 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.
🥄 Pro Tip: If your roasting pan isn’t 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 1½ to 2 hours, stirring every 20–30 minutes to ensure even coating and crisping.
You’ll know it’s done when the mix smells nutty, buttery, and toasty—and 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 completely—this 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!).
🧂 Optional Add-Ins and Variations
The 1964 recipe is perfect as is, but if you like to personalize your snacks, try these twists:
🧀 Cheesy Kick
Add 1 cup of Parmesan crisps or sprinkle a little grated Parmesan over the mix right after baking for extra savory flavor.
🌶️ Spicy Version
Next page
