It’s Thanksgiving week here in the United States – a time for families and friends to come together, share a meal, and remember the many blessings in our lives. I’m fortunate to be spending the holidays with family around me and hope that every one of you is able to share this week with people (and foods) you love.
In honor of the occasion, I’m sharing my grandmother’s recipe for “Nuts & Bolts” (aka “Texas Trash”) – the original party mix.
Peggy’s Nuts and Bolts
12 cups dry cereal (Wheat, Corn or Rice Chex)
2 cups pretzels
1 cup cocktail peanuts
1 cup pecan halves (optional)
1 ½ cup butter (or ¾ cup each butter and bacon drippings)
2 tablespoons Worcestershire Sauce
1 teaspoon garlic powder
1 teaspoon seasoned salt
2 teaspoons Tabasco sauce (or more, if you like it hot!)
Mix together cereal, pretzels, cocktail peanuts and pecan halves. Pour in a single layer into two 9×13 inch baking pans. Melt butter (or butter and bacon drippings). Stir in Worcestershire sauce, garlic powder, seasoned salt and Tabasco. Bring to a boil, stirring occasionally, and remove from heat. Drizzle sauce over dry ingredients, stir or toss to coat well and bake at 225 degrees for 1-1.5 hours, stirring well every 20-30 minutes.
Eat and Enjoy!
What’s your favorite Thanksgiving recipe or snack? Please share in the comments or on your blog – and be sure to leave a link in the comments so we can all visit and see your Thanksgiving offering!