NUTS AND BOLTS – AKA BHUJA MIX

I came across this recipe in a blog where people were reminiscing about food that there mothers had made when they were kids. Thinking that I must have had a neglectful mother or that I was in the the wrong age group for this I decided that I would have to have a go. It turns out to be pretty tasty and very adaptable.

I started with the recipe as written on many blogs then upped the ante and the quantity and the ingredients and the second is what I have filled my freezer with, just for drop-ins.

It is a great mix to have in an airtight container ready to have with drinks when friends drop in. Like dukkah it is so much cheaper to make your own than to buy the mix. It also works well when travelling or camping – a sort of scroggin.

The spice mix is pretty flexible so add or omit anything.

NUTS AND BOLTS

Ingredients

• 1/2 500g box of Nutri-Grain (about 6 cups)
• 375g bag salted peanuts (about 3 or more cups – can make the nuts go 50/50 with the cereal)
• 3 handfuls sultanas (add after cooking)
• 3 handfuls cashews or pecan nuts (and /or Pumpkin seeds or whatever is in the cupboard)
• 1 pack French onion soup powder
• 1 pack cream of chicken soup powder
• 3 tbs curry powder
• 2 tsp mustard powder
• 1 tbs onion salt
• 1 tsp cayenne pepper
• 1/2 cup rice bran oil (or alternative or substitute melted butter, or beaten egg white)
• For more shape variety mix up the cereals by using Cherios, miniwheats, pretzels, instant fried noodles

Ingredients – bulk

This recipe uses more cereals and fruit, impractical if you only want one batch – it makes  a very large quantity of the mix which I freeze.

• 250g nutri-grain (about half a large box)
• 1 box cheerios
• 1/2 box chex
• 4 packs instant fried noodles
• 750g bag salted peanuts
• 750g cashews
• Sultanas and or cranberries (added after cooking so add as many as look right)

• 2 x 40g packs French Onion Soup powder
• 2 x 40g packs Cream of Chicken soup powder (or any other soup mix that looks interesting
• 2 tbs Worcestershire sauce
• 2 tbs garlic powder
• 2 tbs onion salt
• 4 tbs curry powder
• 1 tbs mustard powder
• 3 tsp cayenne pepper – adjust according to your sensitivity to heat

Method

1. Put the peanuts and cereals (omit fruit)  in a large bowl
2. Mix the dry powders (soup mixes and spices) together in a bowl
3. Heat the oil in the microwave (makes the oil runnier)
4. Add the powders to the warmed oil and stir well
5. Stir the spiced oil mix into the cereal/nut mix and spread it out on a lined baking tray Bake in a slow oven at 120°C for 1 hour,  stirring every 10 minutes,  until crisp.
6. They burn pretty quickly so either turn frequently or keep the temperature low as suggested.
7. Add sultanas and cashews while the mix is still warm and stir well.
8. When cooled store in an airtight container.