As the holidays rush upon us, I look forward to standing in the kitchen, awaiting the delivery of this fresh from the oven. And yes every year I managed to burn myself grabbing a handful of this straight from the pan that just came out of the oven. That is if I can get close to the oven as there is usually a small crowd waiting in line.
This is a BASIC formula, it is so basic I’ll not call it a recipe. Do feel free to change up the seasoning. At the various Bad Wolf events, I made pans of this in flavors from mild to absolute incendiary as table and bar snacks.
Once upon a time, back when the world was green and I had a full head of brown hair a local supermarket prepared their own version of this that included boiled and fried pasta shapes, which were then tossed with their own seasoning and thence mixed into the nuts and bolts. There has been pushing and shoving to get to the pasta shapes. I’ll put together a quick recipe on this as well.
Chex Mix is a type of snack mix that includes Chex breakfast cereal (sold by as a major component.
There are commercially sold pre-made varieties of Chex Mix, as well as many recipes (often printed on cereal boxes) for homemade Chex Mix. Though contents vary, the mixes generally include an assortment of Chex cereals, chips, hard breadsticks, pretzels, nuts or bagel bites. It is generically known as Nuts & Bolts, particularly outside the United States.
Nuts and Bolts
- 4 cups Rice Cereal The crispy square kind
- 4 cups Wheat Cereal The crispy square kind
- 4 cups Corn Cereal The crispy square kind
- 1 cup Roasted Peanuts Salted
- 3 cups stick pretzels
- 1 stick unsalted butter
- 2 tbsp Worcestershire sauce
- 2 tsp Seasoned Salt
- 1 tsp Onion powder
- 2 tsp Garlic Powder
- 1 tsp Cayenne pepper
- Preheat oven to 250
- Mix all the cereals nuts, pretzels in a large bowl
- Place the butter, worcester, ans seasonings in a small microwave bowl
- Microwave the butter mixture 30-60 seconds until melted, stir to combine
- add butter mixture to cereal and toss well, to coat the cereal mixture
- spread in a single layer to sheet pans lined with parchment paper
- Bake until crisp and slightly browned, stirring ~ 10-15 minutes
- Cool and serve
- Air Fryer
- 2 Cups Short Pasta Fusilli, Farfalle, small shell
- 1 tbsp Oil Olive or Garlic (https://www.roguechef.com/?p=2060)
- 1/2 cup Parmesan cheese
- 1 tsp Cajun Seasoning https://www.roguechef.com/?p=1652
- Cook pasta according to package directions
- Preheat air fryer to 400
- Drain pasta and let sit ~ 2-3 minutes
- Toss with oil and spices, cheese
- Lube air fryer basket
- Working batches to air fry the pasta ~ 5 minutes, give it a flip and fry until crispy / golden, ~ 3 minutes additional
- Allow to cool completely.
- Serve stand alone, as a texture component in a salad, or as an add in to another snack.
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