Food & Cooking Recipes Appetizers Nuts and Bolts Snack Mix 3.5 (148) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Raymond Hom The classic cereal snack mix often goes by the name "nuts and bolts," making it a perfect treat for a handy dad. Our version is made with an addictive blend of savory seasonings and spices. Ingredients 3 cups toasted corn cereal, such as Chex 1 ½ cups bite-size pretzels 1 cup salted dry-roasted peanuts 2 garlic cloves ½ teaspoon coarse salt 5 tablespoons unsalted butter 2 tablespoons Worcestershire sauce 1 ½ teaspoons paprika ¼ teaspoon cayenne pepper ¼ cup fresh rosemary Directions Preheat oven to 225 degrees. Combine toasted corn cereal, pretzels, and peanuts in a large bowl. Mince garlic and mash into a paste with salt. Stir together garlic paste, melted butter, Worcestershire sauce, paprika, and cayenne pepper. Pour over cereal mixture; toss to coat using a rubber spatula. Spread mixture evenly on a rimmed baking sheet. Bake, gently stirring every 20 minutes, until toasted, about 1 hour 20 minutes. Add rosemary. Bake for 20 minutes more. Let cool completely. Cook's Notes Mix can be stored in an airtight container at room temperature for up to 10 days. Rate it Print