Nuts and Bolts

Nuts and Bolts

Serves 16
This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. Healthy, flavorful, easy to make, and fun to eat Nuts and Bolts make a tasty party treat, afterschool snack, or lunchbox munchie.
  • 1/4 cup pecans
  • 1/4 cup cashew pieces
  • 1/4 cup walnut pieces
  • 1/4 cup whole almonds
  • 1/4 cup unsalted dry roasted peanuts
  • 4 cups crispy rice cereal
  • 4 cups mini pretzels
  • 5 tablespoons butter
  • 4 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
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Preheat oven to 225°F.

In a large bowl combine pecans, cashews, walnuts, almonds, peanuts, rice cereal, and pretzels.

Melt butter and add Worcestershire sauce, pour over dry ingredients and mix well.

Sprinkle with salt and bake on a cookie sheet for 30 minutes, stirring every 10 minutes. Cool completely then store in airtight bags.
Nutritional Info: 
Per Serving: Serving size: , 159 calories (78 from fat), 9g total fat, 3g saturated fat, 10mg cholesterol, 363mg sodium, 18g carbohydrates, (1 g dietary fiber, .17g sugar), 3g protein.

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