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The Best & Only Bits and Bites Recipe You’ll Ever Need!
Salty, crunchy, buttery perfection of bits and bites from our kitchen.
There’s something quietly thrilling about a giant batch of Bits and Bites roasting away in the oven. It’s nostalgic, it’s cozy, and it’s impossible to eat just one handful. Kirstie’s mom starting making a giant roasting pan around the holidays, perfect for every gathering, and great for giving too. So Kirstie gave a bag to Jody one year, she was inspired to add her own twist, and thus, the Culinary Studio recipe for Bits & Bites was born.
Whether you call it Bits and Bites, Nuts and Bolts, or just “that snack mix my grandma made in a roasting pan,” this is the definitive homemade version. It’s a bold claim, but we’re chefs—we stand behind our seasoning.
Why Homemade Bits and Bites Are Worth It
There are two types of people in this world:
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People who think snack mix is fine out of a box
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People who’ve tried the homemade version
Guess which one throws a better party?
When you make Bits and Bites from scratch, you control everything:
- The balance of flavours
- The level of crunch
- How buttery and salty things get (very, thank you)
- And most importantly—what gets more love. (Looking at you, pretzel people.]
- Prep Time: 10 Minutes
- Cook Time: 3 hours
- Total Time: 3 hours, 10 minutes
- Yield: A LOT!
Ingredients
- 1 small box Cheerios
- 1 small box Shreddies (or Chex)
- 2–3 cups deluxe mixed nuts (hit up your local Bulk Barn for these things!)
- 1–2 cups peanuts
- 1 bag pretzel sticks (or any shape)
- 1 box cheese crackers (Cheese Nips or Goldfish)
- 1 lb. butter, softened
- 2 tbsp Worcestershire sauce
- 2 tbsp garlic salt
Instructions
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Preheat oven to 200°F.
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In a bowl, blend the butter, Worcestershire sauce, and garlic salt.
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Combine all dry ingredients in your largest roasting pan.
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Dot the butter mixture over the top.
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Roast uncovered for 2½–3 hours, stirring every 30 minutes.
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Cool completely and store in airtight containers (or freeze in zip-top bags).
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Try not to eat the whole thing in one sitting. (Or do—no judgment.)
Notes
Chef Tips for Bits and Bites Mastery
Balance is everything
You want a mix of textures—airy cereals, sturdy pretzels, creamy nuts, and crunchy cheese crackers. Too much of one thing and it starts to feel like a snack with commitment issues.
Go low and slow
That low 200°F roast is key. It gently crisps everything and allows the buttery, seasoned coating to soak in and become part of each bite, not just sit on the surface.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
Stir like it’s your job
Every 30 minutes isn’t just a suggestion. Stirring keeps the flavours evenly distributed and prevents the bottom layer from getting too dark.
Substitutions
We’ve seen it all. Here are a few chef-approved swaps:
| If you don’t have… | Try this instead… |
|---|---|
| Shreddies or Chex | Crispix or Life cereal |
| Cheese Nips or Goldfish | Mini Ritz crackers or cheddar popcorn twists |
| Mixed nuts | All peanuts, or just almonds |
| Garlic salt | Garlic powder + kosher salt (1:2 ratio) |
Feel free to make it nut-free or gluten-free with appropriate cereals and pretzels.
What to Know (and Avoid) for Homemade Bits and Bites
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Don’t rush the bake. Cranking up the heat = soggy middles and burnt bits.
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Use real butter. Margarine or oil won’t give you that rich, layered flavour.
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Don’t skip the garlic salt. It’s part of the magic.
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Avoid pre-seasoned snacks. You want everything to soak up your seasoning, not fight with it.
Storage Recommendations
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Room Temp: Store cooled mix in an airtight container for up to 3 weeks.
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Freezer-Friendly: Freeze in zip-top bags for up to 3 months. Just bring to room temp before serving.
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Gifting Tip: Mason jars + ribbon + handwritten label = instant edible gift.
FAQ
Q: Can I double this recipe?
A: Absolutely—just make sure you have two roasting pans or bake in batches.
Q: Can I use unsalted butter?
A: You can, but taste the mix before roasting. You may want to bump up the garlic salt.
Q: Is this kid-friendly?
A: 100%. You can even make a milder batch and a “spicy version” with cayenne for grown-ups.
Q: Why does it roast so long?
A: That’s the secret to deep flavour and a perfectly crisp texture. Trust the process!
Final Thoughts from the Chefs
Homemade Bits and Bites are more than a snack. They’re tradition. They’re a love language. They’re the reason you’ll need to make a second batch before the weekend’s over.
So gather your ingredients, preheat that oven, and let the slow roast begin.
For more fantastic snacking, hit up our recipe for Pico de Gallo and serve with freshly fried tortilla chips!
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