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
Great snack! I always found snack food was the hardest to find, especially when I went GF 14 years ago. I also came up with my own GF Chex mix, but course that was before Chex were GF and I had to substitute. Snacking is much easier these days.
Yes, I’m sure it is. We still find it one of the harder things though – that and quick lunches!
I agree with you. It’s really nice, though, that more and more products are becoming widely available for the GF foodies out there. 🙂
They sure do look yummy. Can’t wait till Christmas.
I think you could have some before then!
I agree with automatic gardener! Although I’m not gluten-free, I have lots and lots of people in my life who are. It’s great to find a GF snack they can eat! Thank you. 🙂
You’re very welcome!
We call this ‘trash’ in Texas. Texas Trash to be exact. 🙂 My mom makes it every year at Christmas and one of the first things I though when I got my diagnosis was how will I have trash this year. Luckily she’s so sweet and always makes us each a batch using only the ingredients we each like so if I come up with enough gluten free ingredients she’ll make mine gluten-free. Thanks for giving me some ideas. 🙂
Never heard it called “Trash” before! Funny, that was one of Geoff’s first thought too. Luckily we had pretty much a whole year to come up with the ingredients list! My favorite bits are the peanuts, pretzels, and brown rice crackers. Geoff likes the glutino crackers. And how sweet is that of your mom!
Reblogged this on The Gluten Monster.
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I love nuts and blots. It reminds me of family Christmas when I was a kid.
Us too. The original recipe for these came from Geoff’s uncle who used to make them every Christmas.
My neighbours growing up had a huge Christmas Party with mountains of food. Cream puffs, candy, nuts and bolts. More things than I can remember. I do remember the Mandarin oranges. It was an amazing celebration complete with a visit from Santa Claus who gave everyone a candy cane.
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My family is going to love this!
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