This is my favourite recipe for Bits & Bites. The original came from a lovely woman I worked with many, many moons ago and have tweaked it to my taste. You can up the spice level by adding chili flakes or cayenne pepper, or swap the seasoning out for something like Cajun Spice or a chipotle blend. Experiment with a bit of mustard, maybe some maple syrup – have fun with it.
– Elaine Wilson
Bits & Bites
1 cup butter, unsalted
2 tsp Worcestershire sauce
3/4 tsp salt
1 1/4 tsp granulated onion
1 1/4 tsp granulated garlic
1/2 tsp sweet paprika
1 tsp hot sauce (I like Cholula or Frank’s)
750 gr peanuts (or almonds or cashews or any other nut, or a combination)
1/2 of a 725 gr box of Shreddies
1/2 of a 525 gr box of Cheerios
1/2 of a 425 gr bag of pretzels
- Preheat oven to 200 degrees.
- In a small pot over medium low heat, add all the ingredients except cereals, nuts, and pretzels.
- Whisk or stir the butter mixture until hot and completely emulsified into a thick, fragrant mixture.
- In a really big bowl, combine the cereals, pretzels, and nuts.
- Spoon the butter mixture over the cereals 2 or three tablespoons at a time, then toss well (use your hands because it’s much easier to get them evenly coated). Repeat until you have used up all the butter mixture.
- Divide the coated mixture between 2 large baking sheets or roasting pans.
- Roast 2 to 3 hours until nicely crisped but not too browned – stir them about every 30 minutes and swap racks a few times, rotating pans if one side is roasting faster.
- Remove crisped cereal mixture from the oven and let cool completely.
- Divide among 1-litre or larger mason jars to keep them freshest for several weeks. You can also portion them into plastic bags, tins, Chinese takeaway boxes, or other fun containers/packaging.
- Makes about 28 cups.
- Use any of a variety of cereals – Chex, Crispix, Cheerios, Shreddies
- Someone I gave this recipe to added Goldfish Crackers – that could be fun
- I like small curly pretzels, but if you can find only large ones, then use stick pretzels – shake off any excess salt and DON’T dump the whole bag in as there is usually at least 2 tsp of salt at the bottom of the bag which will make your mix really salty.
- Don’t have a really big bowl? Use a huge stock pot, canning pot or similar.
- Don’t have any of those? Use 2 foil turkey roasting pans (you can wash and reuse them many times). Add the cereal mixture to one of them, coat with the butter mixture, then divide between the two roasters and have at it.
- I always buy unsalted butter. If you usually buy salted, you can reduce or even omit the added salt as it may get too salty.