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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Goldpost Crunch Recipe

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This recipe for Goldpost Crunch is from Laura's 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:  
1 - 9 ounce package mini pretzels (6 cups)
6 cups Rice Chex, Corn Chex, or Crispix
1 cup peanuts
1 cup packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
1 teaspoon vanilla
1/2 teaspoon baking soda
Directions:
Directions:
Combine pretzels, cereal, and peanuts in a 4 quart bowl (microwave) and set aside. Combine brown sugar, butter, and corn syrup in a 2 quart glass bowl. Microwave on high 3-3 1/2 minutes until mixture boils, stirring once to dissolve sugar. Microwave at 30% power for 4 minutes or until mixture is golden brown. Stir in vanilla and baking soda. Pour over dry pretzel mixture and toss to coat evenly. Microwave on high, uncovered, for a total of 4 minutes or until lightly toasted. Stir mixture at 2 minutes and again at 3 minutes. Spoon onto waxed/parchment paper and cool. Break up into pieces and store in airtight container.
Personal Notes:
Personal Notes:
*Best to make when it is NOT humid

 

 

 

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