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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
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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 Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
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