Retro Drink Snacks : Back to the 70’s

aka Nuts and Bolts

I have been going through my ‘old’ recipes and I found this one in a recipe book collection I had made in the late 1970’s. The recipe book was given to me by my eldest sister for one of my teen birthdays.

Recipe Books

It belongs to an era when you hand wrote recipes  and while it is a little worse for wear it has some wonderful recipes from my childhood.

It contains recipes with vague instructions like ‘1 sifter of flour’ or ‘1 teacup of sugar’ or recipes that contain ingredients only, without any mention of measurements or instructions.

It was a time also when recipes belonged to family members and named for them and even today there is still  a nostalgia attached to them.

Nuts and Bolts  is  one of my mother’s recipes  and was a favourite made for Christmas parties and family gatherings.

This is a deliciously moorish snack similar to the Bhuja Cracker Mix available in supermarkets.

Ingredients

125 g butterNuts and Bolts

2 tablespoon olive oil

1 tablespoon curry powder

2 teaspoon gluten free Worcestershire Sauce

1 teaspoon paprika

2 tablespoon sesame seeds

1 clove garlic crushed

½ teaspoon salt

150  g gluten free pretzels and pretzel sticks

100 g gluten free Changs fried noodles

150 g mixed nuts or peanuts

(you can change the ingredients to suit what is available eg gluten free small rice crackers, gf corn flakes, spicy broad beans. The original recipe which was not gluten free used Nutri-grain cereal, a nut mix and a pretzel cracker mix)

Method

Heat the fan forced oven to 150 C. Line a baking tray with baking paper.

In a small saucepan, melt the butter on low heat and then add the curry powder, worcestershire sauce, sesame seeds, crushed garlic, salt and paprika and stir until combined.

Place  the pretzels, pretzel sticks, nuts and fried noodles in a large bowl and stir to combine.

Add the butter mixture to the dry ingredients and stir to coat the dry ingredients with the butter mixture.

Spread evenly mixture onto the baking tray and put in the pre-heated oven.  Bake for 15  minutes making sure to stir the mixture every five minutes.

Remove from oven and cool on tray.  Store in an airtight container.