Nuts & Bolts

My favorite thing about Thanksgiving is the heavenly mixture of Chex cereal, pretzels & peanuts. No, this ain't your mama's Chex mix. I'm talking Nuts & Bolts here, people.

"But Lauren, what about the turkey?" Fuhgeddaboudit!

"Not even pumpkin pie?" Fuhgeddaboudit!

This recipe is so good, it obviously brings out the New Yorker in me.

Do yourself a favor this holiday season - spend a Sunday making multiple batches of this and share with those you love. WARNING: Have dental floss ready.

NUTS & BOLTS

*Via Mama Jewski

1 Tbsp whole mustard seed

1/3 C unsalted butter

1 Tbls Worcestershire

1 Tsp chili powder

1 Tsp cinnamon

5 C Chex cereal (Use any combination you like - I prefer 2 cups Corn, 2 cups Rice and 1 cup Wheat)

1 C salted peanuts, no skins

1 C stick pretzels (Yes, stick pretzels!)

*Put Chex, pretzels and peanuts on an ungreased cookie sheet. Set aside.

*In a small saucepan over low heat, combine butter & mustard seed. Keep covered and cook until seeds pop. (This takes awhile. Unfortunately, you need to be patient. It's the perfect time to open a beer!)

*Once the seeds have popped, remove the pan from heat.

*Add Worcestershire. This will steam... be careful!

*Add chili powder to the sauce pan and stir to combine.

*Pour sauce over the cereal mixture and stir gently.

*Sprinkle cinnamon over the cereal.

*Bake in a 300 degree oven for 30 minutes, stirring every 10. (Ovens will vary. Check after 7-8 minutes.)

*Let cool completely on paper towels and store in an airtight container. (Tastes even better on day two or three!)

Happy Thanksgiving!