Nuts and Bolts
Serves 16
Time 5 min
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
- 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 unsalted butter, melted
- 4 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon fine sea salt
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:
Per serving: 159 calories (78 from fat), 9g total fat, 3g saturated fat, 10mg cholesterol, 363mg sodium, 18g carbohydrates (1g dietary fiber, 17g sugar), 3g 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.
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Ingredients
- 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 unsalted butter, melted
- 4 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon fine sea salt