Karl has been anxious to make his old family recipe for Nuts and Bolts for awhile, and now that we have been cooking actual bacon, we had the necessary bacon grease on hand to do so.
Karl also had the realization that we could use the vintage roasting pan we were gifted a few years back. Our oven is fairly small, and this recipe makes a rather sizable quantity, so having a larger cooking vessel was necessary.
This recipe is slightly unusual (at least to me) in a few ways, one of which is that it measures the dry ingredients by weight, rather than cups. We don’t have a kitchen scale, but we do have a postal scale, so K relocated that to the kitchen temporarily.
He carefully weighed out all the cereal and pretzels, though he purposely doubled up on the cereal since he omitted the nuts (he doesn’t like them).
Here’s the bacon grease, lovingly saved in one of our recently acquired glass storage containers. It doesn’t look as gross as I would have guessed, as long as I don’t think about it too much.
Here he mixes that with the butter and spices, again making a slight change: no celery powder. Has anyone out there ever heard of celery powder? I could find celery salt, celery seed, and celery flakes, but no celery powder, even at the hoity market.
Set the roaster for 225. I just LOVE the look of this control panel. So simple, yet so elegant.
After a few hours, it was done. EXCEPT that we have to let it sit for a week or so before we can start in on it.
We have a few days left before Eating Day. Hopefully it turns out to be worth the anticipation!