NEAPOLITAN HERB NUTS & BOLTS
4 cups (750 mL) corn and rice cereal
4 cups (750 mL) crisp oat cereal circles
4 cups (750 mL) whole wheat cereal squares
4 cups (750 mL) fish-shaped cheese crackers
4 cups (750 mL) pretzel sticks
1/2 cup (125 mL) unsalted blanched peanuts
¾ cup Vinesation Garlic Olive Oil
¼ Cup Vinesation Chipotle Olive Oil
3 Tbsp. Vinesation Neapolitan Herb Balsamic Vinegar
2 tsp (10 mL) onion powder
1 tsp (5 mL) garlic powder
1 tsp (5 mL) celery salt
1/2 tsp (2 mL) cayenne pepper
1/2 tsp (2 mL) salt
Preheat oven to 225°F . Combine first 6 ingredients (corn and rice cereal through peanuts) in a large roasting pan; set aside.
Mix Olive oils together and whisk in next 8 ingredients until blended. Pour mixture over cereal mixture and toss gently to coat.
Bake for 2 hours or longer, stirring every 30 minutes. Cool completely in pan on a rack. This can be stored in an airtight container in a cool dry place for up to 1 week, or freeze for up to 1 month.