Chex Caramel Mix
2 C Corn Chex
2 C Rice Chex
8 C popped popcorn
2 C pretzel sticks
1 C honey roasted peanuts
1/2 C packed brown sugar
1/2 C corn syrup
1/4 C butter
1/2 tsp vanilla
Heat oven to 350°. Mix cereals, popcorn, nuts and pretzels in a large bowl; set aside. Heat brown sugar, corn syrup and butter to boiling in a 1 Qt sauce pan over medium heat, stirring occasionally. Remove from heat stir in vanilla. Pour over the cereal mixture in the large bowl, stir to coat evenly. Spread in a large un-greased roasting pan. Bake 20 minutes, stirring after 10 minutes. Spread on parchment paper to cool. Store in an airtight container.
All Popcorn: use 15 C popped corn and coat with syrup the same way.
Pecan Almond Caramel Corn: Use 13 C popped corn and 1 Cup each pecans and almonds. After bringing the caramel mixture to a boil stir in nuts then coat as usual.
Chocolate Drizzle: After mixture has cooled, drizzle any mixture of your choice with melted chocolate or white chocolate or both.
Your Choice: Use 15 Cups total of any combination of cereals snack mixes and nuts. Coat in the same way.