Nuts and Bolts Snack Mix
Recipe Type: appetizer, snack
Prep Time: 
Cook Time: 
Total Time: 
A well-seasoned, homemade snack mix featuring fresh rosemary.
  • 9 cups (72 oz) toasted corn cereal (Chex)
  • 4½ cups (36 oz) bite-size pretzels
  • 3 cups (24 oz) salted dry-roasted peanuts
  • 6 garlic cloves
  • 1½ tsp (12 ml) coarse salt
  • 15 tbsp (2 sticks less 1 tbsp) unsalted butter, melted
  • 6 tbsp (90 ml) Worcestershire sauce
  • 4½ tsp (23 ml) paprika
  • ¾ tsp (4 ml) cayenne pepper
  • ¾ cup (6 oz) fresh rosemary, chopped
  1. Preheat oven to 225F. In a large bowl combine cereal, pretzels, and peanuts (may need to divide into 2 bowls).
  2. Mince cloves of garlic and mash into a paste with salt. Stir together garlic paste with melted butter, Worcestershire sauce, paprika, and cayenne pepper. Pour over cereal mixture and toss to coat with a rubber spatula.
  3. Spread mixture evenly on two rimmed baking sheets. Bake, gently stirring every 20 minutes, for 1 hour 20 minutes. Sprinkle chopped rosemary over mixture and bake for an additional 20 minutes. Allow to cool completely before transferring to an airtight container (will keep for up to 10 days).
From Martha Stewart Living Magazine, June 2011
Recipe by Honest Cooking at