I LOVE Chex cereals, but am NOT a fan of the traditional Chex Mix. Most definitely the sweet tooth in me. When I came across this recipe I knew I had to try it. The results were a perfect snack.
- 1 (12 ounce) package crispy corn and rice cereal
- 5 ounces slivered almonds
- 6 ounces toasted, chopped pecans
- 3/4 cup butter
- 3/4 cup dark corn syrup
- 1 1/2 cups light brown sugar
Preheat oven to 250 degrees F (120 degrees C). Lightly grease a large roasting pan.
In a large bowl, mix crispy corn and rice cereal, slivered almonds and toasted, chopped pecans.
In a medium saucepan over medium heat, melt the butter and mix with dark corn syrup and light brown sugar. Pour the mixture over the crispy corn and rice cereal mixture. Stir and shake to coat all the nuts and cereal.
Pour the coated mixture into the prepared roasting pan. Stirring approximately every 15 minutes, cook 1 hour in the preheated oven. Cool on wax paper, and store in airtight containers.
***NOTE: I used Crispex cereal and just dumped out the mostly empty cans of nuts I had laying around (A few dry roasted peanuts, salted peanuts and cashews.)
(Original recipe is HERE)
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