Popcorn Nuts & Bolts
| Category | Snacks
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | |
| Comment | |
Ingredients
- 1 quart = 1/2 cup dry popped corn
- 2 cups wheat chex - toasted
- 2 cups cheerios
- 3 cups pretzel sticks
- 2 cups salted peanuts
- 1 cup butter
- 1 tablespoon worchestershire sauce
- 1/2 teaspoon garlic salt
- 1/4 teaspoon hot pepper sauce
Directions
Melt butter and seasonings. Pour over popcorn and toss well. Turn mixture into 2 loarge shallow roasting pans. Bake 30 minutes at 300 degrees. Stir frequently. Drain on paper towels and store in an airtight container. Yellow popcorn-bigger and tasters nuttier when popped (use hullless yellow to string) White popcorn-more tender
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