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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Holiday Caramel Chex Mix Recipe

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This recipe for Holiday Caramel Chex Mix is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. popped popcorn
2 c. Corn Chex cereal
2 c. Rice Chex cereal
1 c. mixed nuts
1/2 c. butter or margarine, cut up
3/4 c. packed brown sugar
1/4 c. light corn syrup
1/2 c. white vanilla baking chips
1/2 c. sweetened dried cranberries
Directions:
Directions:
Preheat oven to 250º. Bake in ungreased large roasting pan.

Remove and discard any unpopped kernels from popped popcorn.
In ungreased large roasting pan, mix popcorn, cereal and nuts; set aside.
In 1-1/2 qt. saucepan, heat butter, brown sugar and corn syrup to boiling over medium heat, stirring frequently.
Pour over cereal mixture, stirring until evenly coated.
Bake in 250º oven for 1 hour, stirring every 15 minutes.
Spread on waxed paper or foil to cool, about 15 minutes, stirring occasionally to break up.
In 1 qt. saucepan, heat baking chips over low heat, stirring frequently, until melted and smooth.
Add 3 c. of the cooled cereal mixture to melted chips; toss gently until evenly coated.
Spread on waxed paper for foil; cool about 30 minutes or until set.
In serving bowl, mix both cereal mixtures and cranberries. Store in airtight container.

Special Touch: Look for holiday decorated cellophane bags in craft or paper goods stores. Fill with this extra-special mix and tie with festive ribbons for a welcome holiday gift.
Number Of Servings:
Number Of Servings:
18 - 1/2 c. servings

 

 

 

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