Nuts & Bolts - cooking recipe

Ingredients

675 g Kelloggs nutrigrain
45 g cream of chicken soup mix
45 g French onion soup mix
250 g salted peanuts
250 g mixed nuts
200 g pretzels, small round
2 tablespoons curry powder
1 tablespoon mustard powder
1 cup light olive oil

Preparation

Combine all dry ingredients and mix well.
Slowly add the olive oil, stirring well so everything in coated.
Bake in a large roasting tray, in batches if necessary, at 180C for 10 minutes, stirring/shaking the tray regularly.
Store in an airtight container for up to 1 month.