When I was a kid there were some traditions surrounding Christmas. The tree never went up until 2 weeks before Christmas, on Christmas morning breakfast had to be eaten before we got to see what Santa had left, and my parents always made Nuts & Bolts. My parents would make nuts and bolts in the largest oven safe pan available which usually became home to the 20+ pound turkey days later. When I first moved out west a package arrived at Christmas with nuts and bolts but since then I have been making my own large batch. This year I had some help.
3 cups Multigrain Cherrios
3 cups pretzel sticks or twists
2 cups mixed nuts
1/2 cup butter
3 tbsp Worcestershire sauce
3 tsp onion powder
3 tsp garlic powder
3 tsp paprika
Preheat oven to 250°F (120°C). Combine Shreddies, Cheerios, pretzles, Cheetios and nuts in a large roasting pan.
Melt butter. Mix into butter Worcestershire sauce, onion, garlic and paprika until blended. Pour butter mixture over cereal mixture and toss gently to coat.
Bake, stirring every 30 minutes, for 2 hours. Cool completely in pan on a rack.