Nuts & Bolts

The Canadian cousin of Chex Mix, Nuts and Bolts is the party snack that disappears from the bowl first. This version uses a sauce base of margarine, oil, and bacon drippings combined with a generous half cup of Worcestershire sauce, garlic salt, and celery salt. That bacon fat is the secret weapon here; it adds a smoky richness that vegetable oil alone can’t deliver.

Four cups of almonds, wheat squares, rice squares, Cheerios, thin pretzels, and cheese snack crackers get tossed in the sauce and baked low and slow at 200°F (93°C) for two full hours. The low temperature toasts everything gradually without burning, and stirring every 30 minutes ensures every piece gets coated and crisped evenly.

Five quarts is a serious quantity, but that’s the point. This keeps for weeks in an airtight container, and it vanishes faster than you’d think at any gathering.

Pro Tips

• Save your bacon drippings in a jar in the fridge specifically for this recipe. It makes all the difference
• Stir every 30 minutes without fail. The pieces on the bottom absorb more sauce and will burn if left alone
• Let the mix cool completely in the pan before storing. Sealing it while warm traps steam and makes it soggy
• Use a large roasting pan so everything spreads in a thin layer for even toasting

Variations

• Spicy version: Add cayenne pepper or hot sauce to the Worcestershire mixture for a kick
• Ranch seasoning: Toss in a packet of dry ranch dressing mix with the salts for a tangy twist
• Sweet and salty: Add a drizzle of honey to the sauce for a sweet-savory combination