I find many snacks irresistible, I can’t help it that I need to eat every few hours. One snack that I never buy for myself, but I can always count on my mom having in her pantry is chex mix. The collection of things that make it up and the salty seasoning on top makes it one of my many weaknesses. Hence why I don’t buy a bag of it because I would have the desire to eat the whole bag in one sitting, except all the pretzels would still be left in the bag at the end. Why do they always taste stale? The bread chips would most definitely be the first things to go.
This chex mix is one that my sister made for Blair and I last Christmas and I ate the entire batch all by myself. I then proceeded to think about it for the next 364 days. I just knew that this would make the perfect gift for some of my coworkers this holiday season. I made sure to make a double batch just in case I wanted to keep some for myself. You start off with a mix of chex cereal and your favorite nuts. Then you coat it with a caramel mixture made with almost equal parts butter and brown sugar. Once it cools down, you add in some dried cranberries and white chocolate chips. I bet pretzels would make a great addition, too! The end result is one sweet, delicious, hard-to-stay-away from snack. Over the break, our house visitors enjoyed the leftovers and my coworker, Katie texted me telling me I basically gave her crack for Christmas. When the Superbowl rolls around or if you just find yourself needing something to snack on, I highly suggest a batch of this!
Chex Cereal Caramel Mix
2 1/3 cups Rice Chex
2 1/3 cups Wheat Chex
2 1/3 cups Corn Chex
1 c. cashews, peanuts or pecans; optional
3/4 cup brown sugar
1/2 cup butter
3/4 cup craisins
3/4 cup white chocolate chips
What you’ll do:
Boil brown sugar and butter for 2 minutes. Pour over the cereal and nuts, stir gently to combine. Bake in shallow pan for 8-10 minutes at 350 degrees. Stir every 2-3 minutes. Once the cereal is fully cooled, stir craisins and white chocolate chips in.
Source: Georgia Burke via Cathleen Ryer