Cookbook:Nibbles

| American cuisine | Holiday Recipes | Snacks

This party food, or just anytime snack recipe originated in Rocky Mount, North Carolina.

Dry ingredients

 * 2 boxes (16 cups/1 kg/2.2 lb) rice Chex cereal
 * 1 box (8 cups/500 g/1.1 lb) wheat Chex cereal
 * ⅔ box (5 cups/320 g) Cheerios
 * 1 bag (3 cups/250 g) thin pretzels
 * 1 lb (6 cups/450 g) peanuts
 * 1 lb (6 cups/450 g) pecans
 * 1 can (3 cups/250 g) cashews
 * Salt to taste

Sauce

 * 3 sticks (375 g) margarine
 * Heaping ½ cup (150 g) bacon grease
 * 1¾–2 tablespoons garlic salt
 * 2 tablespoons plus 1 dash Worcestershire sauce
 * Heaping ½ teaspoon Accent seasoning (MSG)
 * 2 heaping tablespoons peanut butter

Procedure

 * 1) Melt and combine the sauce ingredients.
 * 2) Combine all dry ingredients except salt in a large canning pot.
 * 3) Sprinkle a little of the sauce mixture over dry ingredients, and shake well. Repeat until sauce is gone.
 * 4) Salt the mixture by sprinkling and shaking in the same way.
 * 5) Bake 1½–2 hours at 200 °F (95 °C) in covered canning pot.
 * 6) Remove frequently to shake.

Notes, tips, and variations

 * Put the sauce in a canning jar, and punch several holes in the lid. Sprinkle by turning the jar upside down.
 * It took up to seven times of sprinkling and shaking to salt the mixture.
 * It is possible to substitute some vegetable oil for the bacon grease, but the result is less authentic.