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Chex Caramel Crunch Recipe

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This recipe for Chex Caramel Crunch, by , is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Zeller
Added: Tuesday, January 16, 2007


2 c Corn Chex
2 c Rice Chex
2 c Wheat Chex
6 c popped popcorn
2 c pretzel sticks
1 c honey-roasted peanuts
1/2 c packed brown sugar
1/2 c light corn syrup
1/4 c margarine or butter
1/2 t vanilla

Heat oven 350. Mix cerals, popcorn, pretzels and peanuts in large bowl. Heat brown sugar, corn syrup and margarine to boiling in a 1 qt saucepan over medium heat, stirring occasionally. Remove from heat, stir in vanilla. Stir into ceral mixture. Spread in large ungreased roasting pan. Bake 20 min., stiring after 10. Spread on waxed paper to cool. Store in airtight contater. *Do not use spread or tub margarine products.

Mix cereal, popcorn, pretzels and peanuts in large microwaveable bowl. Microwave brown sugar, corn syrup, margarine and vanilla in large bowl uncovered on high 2 min or until boiling, stirring after 1 min. Stir into cereal mixture. Microwave 5-6 min, stirring after every minute. Spread on waxed paper to cool. Important: Because microwaves cook differently, times are approximate.




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