nuts & bolts
Decisions, decisions... do you make a single or a double batch knowing how quickly these can get gobbled up?!?!?
- Single Batch
- Double Batch
- 1 cup butter
- 1 tsp celery salt
- 1 tsp garlic salt
- 1 tsp onion salt
- 1 tsp paprika
- 2 tbsp Worcestershire sauce
- 4 cups Cheerios
- 4 cups Shreddies
- 2-1/2 cup Spanish peanuts
- 4 cups fine pretzels
- 1 pound butter
- 2 tsp celery salt
- 2 tsp garlic salt
- 2 tsp onion salt
- 2 tsp paprika
- 4 tbsp Worcestershire sauce
- 8 cups Cheerios
- 8 cups Shreddies
- 5 cup Spanish peanuts
- 8 cups fine pretzels
Melt butter in a sauce pan and mix in celery salt, garlic salt, onion salt, paprika, Worcestershire sauce.
Mix together the Cheerios, Shreddies, peanuts, pretzels in a large roasting pan.
Slowly drizzle the butter mixture over dry mix, stirring constantly. The idea is to lightly coat all of the dry mix.
Bake for one hour or longer at 250°F stirring every 15 minutes.
Recipe Hints
- Make sure that they are not soggy, but if you cook them too long, they might dry out or burn. Be careful.
