Name: Nuts and Bolts
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H45M0.000S
Yield: about 16 cups
Ingredients: 4 cups (125 grams) crunchy corn cereal squares; 4 cups (140 grams) crunchy rice cereal squares; 4 cups (160 grams) pretzel sticks or mini twists; 2 cups (60 grams) oat cereal; 2 cups (250 grams) salted mixed nuts; 3/4 cup (170 grams) unsalted butter, melted; 2 tablespoons (30 milliliters) Worcestershire sauce; 1 tablespoon (15 milliliters) maple syrup; 2 teaspoons (6 grams) garlic powder; 1 1/2 teaspoons (4 grams) paprika; 1/2 teaspoon (2 grams) kosher salt; 3 cups (360 grams) candy-coated chocolate, optional

Directions

Preheat your oven to 250 degrees F.
Set out a large roasting pan and add in the corn cereal, rice cereal, pretzels, oat cereal and mixed nuts. Toss well to combine.
In a small bowl, whisk together the butter, Worcestershire sauce, maple syrup, garlic powder, paprika and salt. Pour the butter mixture over the cereal mixture and toss very well to combine and evenly coat.
Bake the nuts and bolts, stirring every 30 minutes or so, until the butter has been absorbed and the mixture is golden brown, 1 1/2 to 2 hours.
Allow the nuts and bolts to cool completely, then mix in the candy-coated chocolate, if using. Store in airtight containers for up to 1 week.

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