Classic 'Back-To-Basic' Nuts And Bolts

1. 1

   Preheat oven to 250 F, and have 2 oven tray/cookie sheets handy. If your cookie sheets are old and tired, you can line them with parchment paper if you wish.

2. 2

   Put the dry ingredients into a large vessel. A roasting pan works nicely for size. You're only mixing in, not using the roasting pan for baking.

3. 3

   Mix the melted butter, garlic salt, celery salt and Worcestershire.

4. 4

   Pour the butter mixture over the dry ingredients. Be sure to mix everything very well - I get in there with my nice, clean hands and toss together thoroughly. At this point you won't see a lot of visible butter sauce coating the dry mix, but the butter mixture will be plentiful and will nicely spread around once baking in the oven.

5. 5

   Spread the sauce covered nuts and bolts in a single layer on oven trays or cookie sheets and bake for 30 minutes at 250 F while stirring and mixing frequently during baking time. I stir, turn and mix about every 10 minutes during the 30 minute baking time. The dry ingredients will be nicely toasted at the end of baking.

6. 6

   Remove from the oven, cool and store in airtight containers or Ziploc bags.

7. 7

   These nuts and bolts are easily frozen if you'd like to make them in advance. Some of my family like to eat them right out of the freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.