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The Best & Only Bits and Bites Recipe You’ll Ever Need!

Bits and Bites recipe
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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:

  1. People who think snack mix is fine out of a box

  2. 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:

Ingredients

Scale
  • 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

  1. Preheat oven to 200°F.

  2. In a bowl, blend the butter, Worcestershire sauce, and garlic salt.

  3. Combine all dry ingredients in your largest roasting pan.

  4. Dot the butter mixture over the top.

  5. Roast uncovered for 2½–3 hours, stirring every 30 minutes.

  6. Cool completely and store in airtight containers (or freeze in zip-top bags).

  7. 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.

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

  • Don’t rush the bake. Cranking up the heat = soggy middles and burnt bits.

  • Use real butter. Margarine or oil won’t give you that rich, layered flavour.

  • Don’t skip the garlic salt. It’s part of the magic.

  • Avoid pre-seasoned snacks. You want everything to soak up your seasoning, not fight with it.

Storage Recommendations

  • Room Temp: Store cooled mix in an airtight container for up to 3 weeks.

  • Freezer-Friendly: Freeze in zip-top bags for up to 3 months. Just bring to room temp before serving.

  • 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!

Find it online: https://blog.theculinarystudio.ca/recipes/bits-and-bites-recipe/