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Light bites • Savoury

Ty’s Nuts ‘n’ Bolts

Ty Addison, Habanero Consulting Inc.
Ty Addison

Project Manager

My mom has made this recipe around the holidays for as long as I can remember. There was always a bowl of it available and we would include it with gifts to friends and family. So if you were ever visiting them, it would be there too! She still makes it to this day and I always look forward to it.

Nuts ‘n’ Bolts


  • 1 box Cheerios
  • 1 box Shreddies
  • 1 box Crispix
  • 2 cups mini pretzels
  • 1 tin cashews
  • 4 pounds mixed nuts
  • Oriental rice crackers
  • 1 pound butter (cut into small chunks)

Spice mix

  • 5 tablespoons seasoned salt
  • 5 teaspoons marjoram
  • 3 teaspoons garlic powder
  • 3 teaspoons onion powder
  • 1 teaspoon cayenne pepper
Note: Halve all ingredients to make two separate batches.


Step 1

Preheat oven to 275°F.

Step 2

Mix together half of all the cereals, pretzels, nuts and rice crackers into a large baking pan (i.e. a turkey roaster).

Step 3

Mix together half of all the spices in a separate container.

Step 4

Add some of the spice mix to the dry ingredients in the baking pan, add some chunks of butter and place in oven for 15 minutes.

Step 5

Bake for one hour, adding butter chunks and spice mix every 15 minutes (four times total).

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Photos are for inspiration only and do not represent the talents of the Habanero test kitchen. Some snap-happy Habs have shared personal photos of their creations below their recipe.