"This is a favorite treat at our house," says Lisa Elliott of West Plains, Missouri. "It's so easy to make and convenient for snacking on the go."
- 1 cup packed brown sugar
- 1/2 cup butter, cubed
- 1/4 cup corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 6 cups rice chex
- 6 cups corn chex
- In a microwave-safe bowl, combine brown sugar, butter and corn syrup. Microwave, uncovered, on high for 2-1/2 minutes or until sugar is dissolved and corn syrup is bubbly, stirring frequently. Stir in vanilla and baking soda; microwave 20 seconds longer or until the mixture begins to foam.
- In a large bowl, combine the cereals. Add syrup mixture and toss to coat. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 300° for 30 minutes, stirring every 10 minutes. Remove to waxed paper to cool. Store in an airtight container. Yield: about 3 quarts.
Originally published as Candied Cereal Mix in Country Woman September/October 2000, p19
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