Chex® Caramel Corn
Yummy, warm, homemade caramel corn in 15 minutes—outstanding!
15 min |
30 min |
19 servings (1/2 cup each) |
| 4 | cups popped microwave popcorn |
| 4 1/2 | cups Corn Chex® or Rice Chex® cereal |
| 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 |
|
| Use butter for the best flavor when making this crunchy caramel snack. |
|
| Scoop this delicious caramel combo into small food-storage plastic bags and tie with colorful ribbons for a welcome homemade gift. |
|
| You can tailor this treat to any event or season by stirring a few drops of food color into the boiling mixture before pouring it over the cereal mixture. |
| 1. | Remove and discard unpopped kernels from popped popcorn. In large microwavable bowl, mix popcorn, cereal and peanuts; set aside. |
| 2. | In medium microwavable bowl, microwave butter, brown sugar, corn syrup and vanilla uncovered on High about 2 minutes, stirring after 1 minute, until mixture is boiling. Pour over cereal mixture, stirring until evenly coated. |
| 3. | 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 popcorn, cereal and peanuts. 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. |
80 ( 30); 3g ( 1 1/2g, 0g); 5mg; 105mg; 13g ( 0g, 5g); 0g 4%; 0%; 2%; 10% 1 ; 0 ; 1/2 1 1 tsp Fats & Oils