Back to Recipes
The Nuts & Bolts recipe renamed in honor of Marianne Pedroncelli.
3 cubes butter or margarine
¼ cup Worcestershire Sauce
2 teaspoons each: garlic salt, onion salt and celery salt
1 pound mixed nuts
1 12-ounce package shredded wheat squares
1 6-ounce package crisp rice cereal
1 6-ounce package plain cheerios
1 6-ounce package small pretzel sticks, twists or nuggets
In a small saucepan, melt butter or margarine. Stir in Worcestershire sauce and seasoned salts. Remove from hat and let stand to blend. Meanwhile, in a large roasting pan, combine nuts, cereals, and pretzels. Pour butter sauce over this mixture and mix lightly but well.
Bake in an uncovered pan in 225 degree oven over about 2 hours. Stir lightly about every 20 minutes. Spread out on absorbent paper or heavy brown paper to cool. Keep crisp by storing in an airtight tin container—after thorough cooling, naturally.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927