How to make Nuts & Bolts

In these trying times, it helps to have a reassuring snack at hand. If you want something to briefly take your mind off the woes of the world, I have the snack for you: Nuts & Bolts.

For the uninitiated, Nuts & Bolts are a highly addictive snack with just-about zero nutritional benefits. For me, they’re an important link to my childhood, when my great-aunt Makiri would make them as a special cocktail hour or holiday snack. Nostalgia is a great flavour enhancer, don’t you think?

Makiri was an amazing cook and I always imagined that she’d made up the recipe herself, but recent research has proved otherwise. Nuts & Bolts appear to have originated in the US in the 1930s and 40s, after a cereal company included a recipe for them on the back of the box. This sly content marketing has been used by brands for decades, but few recipes are as out-there as the re-purposing of breakfast cereal as a legitimate snack (rather than just eating them out of the box when no one’s looking).

Makiri’s Nuts & Bolts were intensely savoury, slightly spicy and impossible to stop eating. After much consultation with my cousin Dominic and a lot of trial and error, I’ve recreated a 2022 version of her recipe below. Nutri-Grain and Burger Rings appeared in the OG version, but I’ve also added chilli peas and spicy broad beans for extra kick (I like to think Makiri would approve).

Nuts & Bolts

Warning: once you start eating these it’s VERY hard to stop. This makes about six cups – I wouldn’t make more unless you’re serving snacks to a big crowd or you have impeccable self-control. If, like me, you haven’t eaten Burger Rings for 30 years or so, you’ll notice that they don’t taste like they used to. They’re included here for texture and nostalgia, more than anything else. Nutri-Grain (the brick-like cereal that has multi-sport athletes on the box) has actually changed for the better in the last decade, nutritionally speaking. Even so, please note that eating Nuts & Bolts is unlikely to improve your performance at your next sporting event.

For the dry ingredients:

  • 2 cups Nutri-Grain
  • 2 cups Burger Rings
  • 1 cup roasted nuts (cashews, almonds, peanuts are all good here)
  • 1 x 100g packet spicy broad beans (I use the Savour brand)
  • 1 x 100g packet chili peas (I use the Savour brand), optional

For the flavourings:

  • 125g butter
  • 1 tablespoon olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon curry powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper

Heat the oven to 125℃. Line a large, shallow-sided oven tray with baking paper.

Put all the dry ingredients in a bowl and stir to combine.

Put all the flavourings in a small pot set over medium heat. Stir until melted.

Pour the melted butter and flavourings into the bowl of dry ingredients, stirring well to make sure everything is well-coated. Tip the mixture out onto the prepared tray, spreading it out evenly.

Bake for 1 hour, stirring every 15 minutes or so. Remove from the oven and allow to cool slightly before serving, or wait until completely cold and then transfer to an airtight container.

Nuts & Bolts – Aunty Pat’s version

When I was searching for Makiri’s original recipe my Aunty Pat (maker of Aunty Pat’s infamous Never-Fail Pavlova) shared her version of Nuts & Bolts with me. Aunty Pat reckons her recipe is better – and my in-house taste-testers definitely enjoyed it, but I prefer the baked version because it’s closer to what I remember. Please note the nuts are missing from this image because some naughty taste-tester picked them all out.

  • 300g Nutri-Grain
  • 350g roasted, unsalted nuts
  • 1 dessertspoon curry powder
  • 1 packet Creme of Chicken Soup
  • 1 packet French Onion Soup
  • 1 cup peanut oil

Put the Nutri-Grain and nuts in a bowl and stir well. Put all the other ingredients in a small bowl and stir until smooth. Pour this evenly over the Nutri-Grain and nuts, stirring until evenly mixed. Cover loosely and set aside for 4 hours, stirring occasionally. Transfer to an airtight container until ready to serve. Makes about 10 cups.

Is there a Nuts & Bolts story in your family recipe archive? I’d love to hear it!

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