DAY 10

Nuts & Bolts

This is one of the first recipes my husband got from his mother when we got married, because it was one of his favorite winter snacks. It won't make your January good-diet pledges any easier, but it's very tasty until then.

  • 2 cups Cheerios
  • 2 cups Wheat Chex
  • 2 cups Corn Chex
  • 2 cups Rice Chex
  • 1 ½ cups pretzel sticks
  • 2 cups mixed nuts, to your taste (walnuts, pecans, cashews, almonds, and peanuts are my regulars)
  • 10 Tbsp butter
  • ⅓ Worcestershire sauce
  • 1 ¼ tsp garlic powder
  • 2 ¼ tsp celery salt

Mix all the cereal, pretzels, and nuts in a large bowl.

Melt the butter, then add Worcestershire sauce, garlic powder, and celery salt, stirring until smooth. Pour over the cereal mix, stirring well for even coverage. Bake at 250°F (120°C) for one hour (60 minutes). Cool and store in airtight container for however many days it lasts… which is never very many, in my house.

Gluten-free: omit the wheat Chex; use 3 cups each of Corn and Rice Chex. Use gluten-free pretzels.

Nuts can be omitted, if desired.