Nuts and Bolts have always been a huge favourite in our family. They are a Christmas special, my Mum made them and passed her recipe onto me but you can make them any time of year.
Now it’s my husband’s Christmas tradition and we love it. Not going to lie though sometimes we just make up a huge batch because they really are the best anytime snack ever – and we eat them right throughout Summer!
People either think we are trying to feed them breakfast, until they actually try them or it takes them on a nostalgic trip down memory lane. Nuts and Bolts are a savoury treat, quick to make and they make a great gift or easy dish to bring to a party.
If you want to give it as a gift, grab a fancy jar, fill it with Nuts and Bolts – tie a beautiful ribbon around it and done. Plenty of places set jars for just a few dollars – Target, The Reject Shop and even Kmar, You can find all sorts of shapes and sizes super cheap. Fun fact the jars are also great for homemade sugar, salt, or coffee scrubs, and homemade bath salts… but that’s another article.
300g salted peanuts
1 45g pack cream of chicken soup
1 45g pack french onion soup
1 tspn mustard
1 tspn curry powder
1/2 cup vegetable or canola oil
Add all the dry ingredients together and mix really well. Heat the oil for around thirty seconds until it is just warm and pour over the dry ingredients. Mix really well until all coated. Store in a large air tight container. Try really hard not to eat them all.
Article supplied with thanks to 1079life.
About the Author: Lorrene is an author and photographer from Natural Hope Photography.
Feature image: Supplied