3 cups Rice Chex cereal
3 cups Corn Chex cereal
3 cups Golden Graham cereal
1 1/2 cups mixed unsalted, or lightly salted nuts (a nut blend is really good!)
2 cups shredded sweetened coconut
1 cup granulated sugar
1 cup light corn syrup
3/4 cup melted salted butter
1 tsp vanilla (optional)
1. In a large mixing bowl, toss together the Rice Chex cereal, Corn Chex cereal, Golden Graham cereal, mixed nuts and coconut.
2. In a medium sauce pan combine granulated sugar, butter and corn syrup.
3. Bring mixture to a boil over medium high heat, stirring occasionally. Allow mixture to boil for 2 minutes, stirring occasionally.
4. Remove from heat and carefully pour sugar mixture over cereal mixture and toss evenly to coat.
5. Store in an airtight container at room temperature.
Tips for this Recipe
- Don’t just simmer the mixture for 2 minutes let it come to a boil then start counting down the two minutes.
- Don’t skip the coconut even if you aren’t normally a fan. It’s not overpowering here, it blends in with the flavors nicely.
- You can use one type of nut, but if you have multiple on hand go for a blend. Peanuts, sliced/slivered almonds, cashews, pecans or walnuts are all great choices.
- You can use unsalted butter if that’s what you’ve got on hand. Then just add a heaping 1/4 tsp salt to the sugar mixture before cooking.
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