Nuts and Bolts have long been a favourite snack to pass around at holiday parties. This version takes the traditional mix of nuts and cereal and gives it an Asian twist with rice crackers, wasabi peas, soy sauce and curry powder.

Yield: Makes 10 cups.



  • 1/4 cup salted butter
  • 1 tbsp granulated sugar
  • 1 tbsp curry powder
  • 1 tbsp soy sauce
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp cayenne pepper
  • 2 cups corn-and-rice cereal squares
  • 2 cups whole wheat cereal squares
  • 2 cups rice crackers, broken
  • 1 cup miniature pretzel twists
  • 1/2 cup salted peanuts
  • 1 cup wasabi peas


  1. Preheat oven to 250°F.
  2. Combine butter, sugar, curry powder, soy sauce, Worcestershire sauce, garlic powder, cumin, salt and cayenne in a small saucepan. Cook over low heat, stirring frequently, until butter is melted and sugar is dissolved.
  3. Combine corn-and-rice cereal squares, whole wheat cereal squares, rice crackers, pretzel twists and peanuts in a large roasting pan. Drizzle butter mixture over cereal mixture; toss to coat.
  4. Bake, stirring twice, until lightly browned, about 40 minutes; cool. Stir in wasabi peas. Store in an airtight container in a cool dry place for up to 2 weeks.
Nutritional analysis per 1/2 cup serving:

128 calories, 5.3 g fat, 3.3 g protein, 17.6 g carbohydrate, 1.6 g fibre, 205 mg sodium


We used Kellogg’s Crispix Cereal, Post Shreddies Cereal and Christie Original Rice Thins in this recipe. Wasabi peas may be found in the bulk foods section of grocery stores.