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.
Ingredients
Method
Preheat the oven to 225°F.
In a large bowl combine pecans, cashews, walnuts, almonds, peanuts, rice cereal, and pretzels.
Mix together melted butter and Worcestershire sauce, pour over dry ingredients and mix well.
Sprinkle with salt and bake on a sheet pan for 30 minutes, stirring every 10 minutes.
Cool completely then store in airtight bags.
Nutritional Info
Serving Size
Calories
159
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.