Dessert, Munchies, Snacks
Chex® Caramel Corn
Source: bettycrocker.com
URL: http://nalbone.us/recipes/
Source URL:
http://www.bettycrocker.com/
Servings: 19 (1/2 cup each)
Yield: 9 1/2 cups
Preparation Time: 15 minutes
Start to Finish Time: 30 minutes
A sweet crunchier version of an American favorite, perfect for picnics, nibbling on by a cozy fire or for gift-giving.
Ingredients
- 4 1/2 cups Corn Chex® or Rice Chex® cereal
- 4 cups popped microwave popcorn
- 1/2 cup honey-roasted peanuts, if desired
- 1/4 cup butter or margarine
- 1/3 cup packed brown sugar
- 2 tablespoons light corn syrup
- 1/4 teaspoon vanilla
Microwave directions
- Remove and discard unpopped kernels from popped popcorn. In large microwavable bowl, mix cereal, popcorn and peanuts; set aside.
- In medium microwavable bowl, microwave butter, brown sugar, corn syrup and vanilla uncovered on High about 2 minutes or until mixture is boiling, stirring after 1 minute. Pour over cereal mixture, stirring until evenly coated.
- Microwave uncovered on High 5 to 6 minutes, stirring and scraping bowl after every minute. Spread on waxed paper to cool, about 15 minutes, stirring occasionally to break up. Store in airtight container.
Oven directions
- Heat oven to 250°F. Remove and discard unpopped kernels from popped popcorn. In ungreased large roasting pan, mix cereal, popcorn and peanuts; set aside.
- In 2-quart saucepan, heat butter, brown sugar, corn syrup and vanilla to boiling over medium heat, stirring frequently. Pour over cereal mixture, stirring until evenly coated.
- Bake 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool, about 15 minutes, stirring occasionally to break up. Store in airtight container.
Per Serving (excluding unknown items): 111 Calories; 5g Fat (42.3% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 125mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.