Tasked with making a snack for new-student day, I didn’t have to think very hard about what I wanted to make. For as long as I can remember, we’ve been making nuts and bolts. A simple blend of salts and cereals, it’s a staple around holidays.

Ingredients:
3 cups of Cheerios (off brand is fine)
3 cups of Shreddies
1 cup of stick pretzels
1/2 tablespoon of onion salt
1/2 tablespoon of garlic salt
1/2 tablespoon of celery salt
1/2 tablespoon of paprika
1 tablespoon of Worcestershire sauce
1 tablespoon of sugar
1/2 cup of butter or margarine
I chose to exclude peanuts so that it could be enjoyed by people with allergies. If you want to add them, sub them for the pretzels or up the salts and butter a little and add 1 cup

Melt the butter, and then add all of the salts, the paprika,the Worcestershire sauce, and the sugar.
On a baking sheet or a roasting pan, mix the cereal and pretzels.
Pour the butter mixture over it, stirring constantly.
Put it in the oven at 200⁰F, stirring every 15 minutes for a total of 1 hour.
If making a double batch (I recommend the roasting pan for this), add an extra 15 minutes. You can tell it is done when the Cheerios are starting to get lightly golden, everything is crispy, and there is very little residual butter on the bottom of the pan. Enjoy!