It’s not a holiday party without a big bowl of nuts and bolts! This savoury cereal blend is a Christmas classic. It also packs up well for a seasonal host/hostess gift.

Yield: Makes 14 cups.



  • ​3 cups corn and rice cereal
  • 3 cups crisp oat cereal circles
  • 3 cups whole wheat cereal squares
  • 3 cups fish-shaped cheese crackers
  • 3 cups pretzel sticks
  • 1/2 cup unsalted blanched peanuts
  • 1 cup salted butter
  • 2 tbsp Worcestershire sauce
  • 1 tbsp fresh lemon juice
  • 2 tsp hot pepper sauce
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp celery salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt


  1. Preheat oven to 250°F.
  2. Combine corn and rice cereal, crisp oat cereal, whole wheat cereal, fish-shaped crackers, pretzel sticks and peanuts in a large roasting pan; set aside.
  3. Melt butter in a small saucepan over medium heat. Whisk in all remaining ingredients until blended.
  4. Pour butter mixture over cereal mixture and toss gently to coat.
  5. Bake, stirring every 30 minutes, for 2 hours.
  6. Cool completely in pan on a rack. Store in an airtight container in a cool dry place for up to 1 week or freeze for up to 1 month.
Nutritional analysis per 1/2 cup serving:


169 calories, 9.4 g fat, 3 g protein, 19.5 g carbohydrate, 1.6 g fibre, 323 mg sodium

Tip: We used Kellogg’s Crispix Krispies Cereal, General Mills Cheerios Cereal, Post Shreddies Cereal and Pepperidge Farm Cheddar Goldfish Baked Snack Crackers in this recipe.