Many of you requested the recipe after I told them I was making a large batch of nuts and bolts for Christmas. Although it may be late, you can still make them any time of year. This recipe is different from the ones that you can find online. It requires you to bake the nuts, which adds flavor.

The recipe was passed to me by a relative and has been a family favorite for many years. Although they make quite a large batch, they can be stored well. It’s worth baking all of them, keeping them in an airtight container, or gifting some to friends and family.


  • Wait for Nutri-Grain’s sale. They are also affordable enough to make large batches.
  • You can use the brand name salted peanuts. It makes a big difference, I promise. They are also available on sale around Christmas.
  • You can add whatever you want. Many people add sultanas or other ingredients to their nuts and bolts. They can be added!


    • Nutra-Grain Large Box (805g)
    • Two packs of salted peanuts, up to 750 grams (I used Nobby’s Nuts).
    • Two cups of peanut oil (woolies brand).
    • Three packs of French onion soup mix (Woolies)
    • Six teaspoons curry powder


    1. Combine Nutri-Grain with nuts in a large bowl and mix well.
    2. Combine soup mix, curry powder, and oil in a separate bowl.
    3. Mix the Nutri-Grain with the wet mixture and mix it well.
    4. Spread the mixture on two large baking trays. Bake for 30 minutes at 150°F, stirring every 10 minutes.
    5. They should not be burned! They can be stored in an airtight container for several months.