Monday, December 19, 2011
Sometimes things happen so that even when I follow a recipe exactly, it just doesn't turn out quite as good as I hope it will. For this particular recipe, I happened to slosh a tiny bit of sauce out of the saucepan as I was moving it to pour it onto the cereal and cracker mix. As it turned out, the sauce had separated slightly, so all of the flavour happened to be in that tiny bit that sloshed out. After the nuts and bolts came out of the oven, and we were less than excited about eating them, Nigel took things into his own hands. He added soy sauce, Sriracha, and honey to the mix and continued to bake the nuts and bolts for another half an hour. Nigel claims that he "fixed" the nuts and bolts, and I definitely agree that his version of the nuts and bolts were delicious and addictive! The recipe below represents the way that you should make nuts and bolts, not the way that I first made them. I highly recommend making these to have on hand for guests to snack on in the next week, or stash them somewhere only you know about for your own secret treat.
Nuts and Bolts
1 box Chex cereal
1 box Cheerios cereal
1 bag pretzel sticks, broken in half
1 bag Goldfish crackers (or other cheese crackers)
1 cup butter
3 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon honey
1 teaspoon Sriracha sauce
2 teaspoons celery salt
2 teaspoons garlic powder
Preheat oven to 200°F. Stir cereal, pretzels, and crackers together in a large bowl.
Melt butter in a small saucepan over medium-low heat. When the butter has melted, stir in Worcestershire, soy sauce, honey, Sriracha, celery salt, and garlic salt. Cook for another minute.
Pour the sauce over the dry ingredients and stir well to coat. Spread the mix into two 9x13 inch pans (or one large roasting pan). Cook the mix for 2 hours at 200°F, stirring every 15-20 minutes.
Note: you can add just about anything you want to this mix, including actual nuts!