Snack Mix Nuts Bolts Slow Cooker Recipes

SLOW COOKER NUTS AND BOLTS SNACK MIX

Steps:

• Turn your slow cooker on and add the cereals, pretzels, crackers, and nuts.
• In a small bowl, combine the melted butter, garlic, onion powder, Worcestershire sauce, paprika, seasoning salt, and Sriracha. One small dash of Sriracha will not make the snack mix spicy, it simply adds flavour.
• Pour the butter mixture over the ingredients in the slow cooker and toss gently but thoroughly with a rubber spatula (this prevents the ingredients from breaking) until everything is well coated.
• Cook on high in your slow cooker for about 2 hours, stirring every half hour or so. I recommend taking the lid off the slow cooker for the last 15 minutes of cooking to let any moisture evaporate.
• Be sure to let the snack mix cool completely before packing it up for storage in an airtight container. This will prevent the snack mix from becoming soggy and keep it nice and crispy. The best way to do this is on some parchment paper on a large tray or baking sheet.
• Once the snack mix is cooled completely, store it in airtight containers or serve immediately.

SLOW COOKER NUTS AND BOLTS RECIPE

Steps:

• Get out your slow cooker and spray the inside with vegetable cooking spray.
• In a very large bowl, combine the cereals, nuts, crackers and pretzels. In microwave (or on stove) melt butter and mix in spices and Worcestershire. Pour over dry ingredients and stir gently to mix thoroughly.
• Place in the crockpot. Place a paper towel over top of the crockpot and place the lid on top. Cook on high for an hour, then remove the lid and stir and turn it down to low. Stir every 20 minutes or so to prevent burning.
• The mix will be done when you can see that all of the butter mixture has been absorbed and is dry.

GRANDMA JENSEN'S NUTS AND BOLTS

Steps:

• Preheat an oven to 225 degrees F (110 degrees C). Combine the wheat cereal, corn cereal, rice cereal, oat cereal, cheese-flavored crackers, pretzels, and mixed nuts in a large bowl; set aside.
• Melt the butter in a saucepan over medium heat. Whisk in the garlic powder and Worcestershire sauce until evenly blended. Pour over the cereal mixture, and gently stir until the cereal is evenly coated with the seasoned butter. Spread the cereal mixture onto baking sheets.
• Bake in the preheated oven for 1 hour, stirring every 15 minutes. Allow to cool to room temperature before storing in an airtight container.

NUTS AND BOLTS SNACK MIX

Steps:

• 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.

BBQ SNACK MIX

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine crackers, pretzels, cereal squares, and peanuts in a large bowl. Slowly drizzle oil over cracker mixture and gently stir mixture with your hands until well coated, adding more oil, if necessary.
• Combine barbecue seasoning and paprika in a small bowl. Add to cracker mixture and toss gently until coated. Spread out on a baking sheet.
• Bake in the preheated oven for 15 to 20 minutes, stirring halfway through. Allow to fully cool before serving or storing.

SNACK MIX (NUTS & BOLTS) SLOW-COOKER RECIPE

Steps:

• Combine first 6 ingredients in 5 quart (5L) slow cooker. Cook on high to melt margarine. Turn heat to low.
• Add remaining 4 ingredients. Stir well. Cover. Cook for 3 1/2 hours. Remove cover. Stir. Cook for about another 30 minutes, stiring once or twice.

NUTS AND BOLTS

Steps:

• Combine oil, worcesershire sauce, soup mix and cayenne in a saucepan, cook over a low heat for 5 minutes.
• Add nuts and Nutri-Grain and stir until coated. Pour mixture into a baking dish lined with greaseproof paper and bake at 180.C for 10 mins or until crisp.
• Serve immediately or store in an airtight container.

NUTS & BOLTS (AUSSIE)

Steps:

• METHOD:.
• Mix all dry ingredients together in a mixing bowl and gradually stir in canola oil. HOW EASY IS THAT!

NUTS AND BOLTS

Steps:

• Preheat oven to 250 degrees F.
• In a large roaster pan, mix salted nuts, Corn Chex, Rice Chex, Wheat Chex, Cheerios, pretzel twists, pretzel sticks, and pretzel bits; set aside.
• In a medium bowl, combine oil, Worcestershire sauce, garlic salt, and season salt; mix till combined.
• Spoon the seasoned oil mixture over the cereal/nut mixture until the cereal/nut mixture is evenly coated.
• Bake for 2 hours stirring the cereal/nut mixture every 15 minutes.
• Remove from oven.
• Cool before storing cereal/nut mixture in an air-tight container.

SLOW COOKER SNACK MIX

Steps:

• Combine cereals, pretzels, and nuts in a large bowl and set aside.
• Combine remaining ingredients in a small bowl and pour over cereal mixture and toss gently until combined.
• Pour into a large slow cooker and cover and cook on LOW for 2 1/2 hours, stirring every 30 minutes. Uncover and cook for an additional 30 minutes.
• Store in an airtight container.