Serves: 16
Ingredients:
1/4 cup pecans
1/4 cup cashew pieces
1/4 cup walnut pieces
1/4 cup whole almonds
1/4 cup unsalted dry roasted peanuts
4 cups crispy rice cereal
4 cups mini pretzels
5 tablespoons butter
4½ teaspoons Worcestershire sauce
1/2 teaspoon salt
Procedure:
Preheat oven to 225°F.
In a large bowl combine pecans, cashews, walnuts, almonds, peanuts, rice cereal, and pretzels.
Melt butter and add Worcestershire sauce, pour over dry ingredients and mix well.
Sprinkle with salt and bake on a cookie sheet for 30 minutes, stirring every 10 minutes. Cool completely then store in airtight bags.
Submitted By: Chef Ann Cooper
Recipe Author: Chef Ann Cooper
Book: Changing the Way We Feed our Children
Book Author: Chef Ann Cooper
Publisher:
Original Photograph By: Chef Ann Cooper/wholefoodsmarket.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.wholefoodsmarket.com/recipe/nuts-and-bolts