Instead of the usual savory cereal snack mix, this version gets just the right amount of sweetness from brown sugar and corn syrup. —Barbara Strohbehn, Gladbrook, Iowa
- 6 cups Rice Chex
- 6 cups Corn Chex
- 6 cups Crispix
- 1 cup butter, cubed
- 1 cup packed brown sugar
- 1/2 cup corn syrup
- 1 teaspoon vanilla extract
- Grease three 15-in. x 10-in. x 1-in. baking pans; set aside. In a large heat-proof bowl, combine the cereals; set aside.
- In a heavy saucepan over medium heat, bring the butter, brown sugar and corn syrup to a boil, stirring constantly. Reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; stir in vanilla. Pour over cereal and stir until well coated.
- Transfer to prepared pans. Bake, uncovered, at 200° for 1 hour, stirring every 15 minutes. Cool completely. Break apart and store in airtight containers. Yield: 4-1/2 quarts.
Originally published as Caramel Snack Mix in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p112
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