Reviewed: Dec. 30, 2008

I CAN NOT BELIEVE MY EYES! THIS IS A SLIGHT TAKE OFF OF MY GRANDMOTHER'S FAMOUS (IN TOLEDO, OHIO) RECIPE. I'VE YET TO HAVE HEARD THIS REFERRED TO AS NUTS AND BOLTS EXCEPT IN OUR FAMILY! FABULOUS TASTING, BUT IN THE 50s BUTTER WAS USED INSTEAD OF VEG OIL. THE INGREDIENTS INCLUDED SPANISH PEANUTS (A MUST) CHEERIOS, AND ONION SALT INSTEAD OF SEASONING SALT. THE ENTIRE BATCH WAS BAKED IN A HUGE ROASTER COVERED FOR AN HOUR (STIR EVERY HALF) AND UNCOVERED FOR AN HOUR (STIR EVERY HALF). YUM!!!

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Reviewer:

Laurie Knight

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Reviewed: Sep. 28, 2006

This recipe was too salty for me! It could be nice with a few changes, but it gave me a few ideas, so i think it deserves about 3 stars.

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Alicia P

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Reviewed: Sep. 1, 2006

this is an OK recipe the one thing to keep in mind is that most schools ar enow "nut free" and this one is not so good for that purpose.

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maryi3boys

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2006

This is a very good recipe. I did make some changes to suit my family's tastes. I agree with a previous reviewer that it would probably be too salty for us, so I replaced garlic salt with garlic powder, and replaced season salt with Mrs.Dash Table blend. If one is worried about the oil, I'm sure it would turn out perfectly with Enova oil also. I replaced the pretzel nuggets with goldfish, and kept the slim pretzels called for in the recipe, then omitted the pound of mixed nuts and just stuck with peanuts. I put the dry stuff in a clean paper bag, closed the top, and shook it to mix them up before putting it in the cooking dishes. Then, when it was done cooking, I returned it to the bag and shook it again, to even out the flavors of the two pans.

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FUN4REGINA

Cooking Level: Expert

Living In: Sayre, Pennsylvania, USA

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Reviewed: Feb. 28, 2005

I must have gotten sidetracked somewhere. I was looking for healthy kids snacks. 2 cups of veg oil..over 50 g of fat..over 1600 mg of sodium..you must be kidding.

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