Great for parties, game nights, family movie nights, or even as a gift, these nuts ‘n bolts are a spicy, salty, and extra crunchy treat. Your GLUTEN-EATING friends will LOVE THEM and your GLUTEN-FREE friends will LOVE YOU for making them! The recipe makes a big batch so you may want to half it. However, they do last for up to three weeks in the cupboard and can be kept even longer in the freezer.
What you’ll need:
1 box Rice Chex
1 bag Nature’s Path Whole O’s
2 boxes Nutri Crisp Brown Rice Crackers
2 boxes of Mrs. Crimbles Cheese Crackers
1 box Glutino Cheddar Crackers
TIP: Really you can use almost any kind of gluten free cracker, chip-type food, and/or plain cereal. Our mix usually changes from year to year!
2 large bags Glutino Pretzel Sticks
2 large bags of peanuts
1 lb of butter
4 tablespoons gluten free seasoning salt
3 tablespoons gluten free garlic salt
2 tablespoons gluten free Worcestershire sauce
3 tablespoons GF soy sauce
3 tablespoons lemon juice
2 teaspoons cayenne pepper (add more if you like them spicy or use less for a mild version)
Dash of tobasco sauce
2 large roasters (the tinfoil ones work great)
What you’ll do:
Heat oven to 250 degrees.
In two large roasters, mix together the crackers, cereal, pretzels, and peanuts.
In a small pot over low heat, melt the butter and add the seasoning salt, garlic salt, Worcestershire sauce, soy sauce, cayenne pepper, lemon juice and tobasco.
Now drizzle a quarter cup or so of the butter mixture over each of the roasters and stir them well. Repeat until you are out of butter mixture.
Bake in 250 degree oven for 1 ½ to 2 hours, stirring every 30 minutes. They are done when they smell slightly toasted and no longer look buttery.
Cool and store in air tight containers for up to three weeks. Can also be kept in the freezer for longer.
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Photo Credit gf and me 2013