Making this snack at Christmas is a statutory tradition in our family. In the photo you will see this year's rendition by my sister Sylvia. She switched things up a bit by adding some goldfish. And I'll just bet those things that look like Cheerios are made with beans. Use whatever works for you; the butter and seasonings are the critical bits. I provide the tried and true original recipe below.
Ingredients:
- one 400 gram box of regular Cheerios (oat cereal)
- one 620 gram box of Shreddies (wheat cereal)
- one 350 gram box of Crispix (rice and corn cereal) or Rice Chex
- 2 smallish packages of pretzel sticks (these form the 'bolts')
- 2 pounds of nuts ( I use blanched peanuts)
- 1 pound of butter (melted)
- 2 tablespoons garlic salt (not garlic powder)
- 2 tablespoons celery salt (not celery seed)
- 4 tablespoons of Worchestershire sauce (pronounced Worstersheer)
Methods:
Preheat your oven to 250 degrees F. Since it is pretty much impossible to find a roasting pan large enough to hold all of these ingredients, I usually use 2 disposable aluminum foil roasting pans from the grocery store. However, I have also used both the top and bottom of a roasting pan that one might use to cook a turkey. In any event, divide the dry ingredients evenly between the 2 pans.
Halve the pound of butter and melt each half in separate pots. Add 1 tablespoon of celery salt and garlic salt to each pot of melted butter as well as 2 tablespoons of Worchestershire sauce. Stir well, then pour the butter mixture over the dry ingredients; mix everything together with a spatula. Adjust your oven racks so that you can place both pans in the oven at once. Bake for approximately 2 hours, stirring the mixture gently every 15 minutes. After 2 hours remove from the oven, cool completely, and pack in airtight tins or plastic containers.
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