Crunchy Caramel Snack Mix Recipe

5 1 1
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Crunchy Caramel Snack Mix Recipe

Read Reviews
5 1 1
Publisher Photo
"This recipe is a sure-fire hit with all ages," relates Lauren Biggs of Suwanee, Georgia. "The popcorn-and-nut combination is great for packaging in sandwich bags and selling at bake sales."
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour

Ingredients

  • 6 cups popped popcorn
  • 3 cups Crispix
  • 2 cups Cheerios
  • 1-1/4 cups pecan halves
  • 1-1/4 cups dry-roasted peanuts
  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda

Directions

In a greased roasting pan, combine the popcorn, cereals and nuts. In a large saucepan, bring the brown sugar, butter and corn syrup to a boil. Boil until a candy thermometer reads 250° (hard-ball stage), about 5 minutes.
Remove from the heat; immediately stir in vanilla and baking soda. Drizzle over popcorn mixture; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Store in airtight containers. Yield: 3 quarts.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Crunchy Caramel Snack Mix in Quick Cooking March/April 2004, p19

Nutritional Facts

1 cup: 395 calories, 25g fat (7g saturated fat), 20mg cholesterol, 387mg sodium, 41g carbohydrate (23g sugars, 3g fiber), 6g protein.

  • 6 cups popped popcorn
  • 3 cups Crispix
  • 2 cups Cheerios
  • 1-1/4 cups pecan halves
  • 1-1/4 cups dry-roasted peanuts
  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  1. In a greased roasting pan, combine the popcorn, cereals and nuts. In a large saucepan, bring the brown sugar, butter and corn syrup to a boil. Boil until a candy thermometer reads 250° (hard-ball stage), about 5 minutes.
  2. Remove from the heat; immediately stir in vanilla and baking soda. Drizzle over popcorn mixture; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Store in airtight containers. Yield: 3 quarts.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Crunchy Caramel Snack Mix in Quick Cooking March/April 2004, p19

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PrestonCountyCook User ID: 1080574 60963
Reviewed Jan. 3, 2011

"My family loves this recipe. I rarely add the popcorn and just use a mixed nut mixture rather than the different type of nuts. We quite often take it on road trips as a snack. Very easy to make and it is delicious."

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