Chex® cereal adds a light cereal crunch plus a nutritional boost to peanut brittle candy—what a treat!
20 servings (1/2 cup each)
|8||cups Rice Chex® cereal (gluten free)|
|1||cup salted peanuts|
|1||can (14 oz) sweetened condensed milk (not evaporated)|
|Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
|Be sure to use sweetened condensed milk, not evaporated. Evaporated milk is thinner and does not contain added sugar, which is needed for this recipe.|
|No baking pans with sides? Line 2 large cookie sheets with heavy duty foil and fold up all the edges so the mix doesn’t slide off.|
|1.||Heat oven to 300°F. Spray two 15x10x1-inch pans with cooking spray.|
|2.||In large bowl, mix ingredients until evenly coated. Spread in pans in single layer. |
|3.||Bake 20 to 22 minutes or until light golden brown. Spread on waxed paper to cool, about 15 minutes. Break into pieces. Store in airtight container.|
| Heat oven to 300°F. Bake 15 minutes, stirring every 5 minutes.|
150 ( 50); 6g ( 1 1/2g, 0g); 5mg; 135mg; 20g ( 0g, 12g); 4g 4%; 2%; 10%; 15% 1/2 ; 1 ; 0 ; 1/2 1 1 oz-equivalents Meat & Beans