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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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There are quite a few Nuts & Bolts recipes here on Zaar, but not of them are quite the same as mine, so I thought I would add mine. The main difference is that I bake mine. It brings out the flavours of the spices, and seems to do a way with the sweetness of the Nutrigrain, as well as making it more crunchy! Ingredients:
675 g kelloggs nutrigrain |
45 g cream of chicken soup mix |
45 g french onion soup mix |
250 g salted peanuts |
250 g mixed nuts |
200 g pretzels, small round |
2 tablespoons curry powder |
1 tablespoon mustard powder |
1 cup light olive oil |
Directions:
1. Combine all dry ingredients and mix well.
2. Slowly add the olive oil, stirring well so everything in coated.
3. Bake in a large roasting tray, in batches if necessary, at 180C for 10 minutes, stirring/shaking the tray regularly.
4. Store in an airtight container for up to 1 month.
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