If you study any bowl of Chex Mix at the end of a party, you’ll likely find a high ratio of Wheat Chex. The Rice and Corn Chex are the clear winners when it comes to snack mixes. Wheat Chex can be declared victorious in the “fibrous breakfast competition”, but I’m afraid it isn’t the “favored” Chex for snacks or desserts. We all have our own unique talents . . . I’m just sayin’. Here you’ll find that the Rice and Corn Chex star in the “Caramel Chex Mix” show. Feel free to eliminate the nuts, add more pretzels, whatever you like. Make it your own.
7 c Rice Chex
3 c Corn Chex
1 c peanuts
1½ c small pretzels or pretzel sticks
1/2 c butter
1 c brown sugar
1/4 c Karo syrup
1/2 t salt
1/4 t baking soda
In large bowl combine cereals, peanuts, and pretzels. Set aside. Combine butter, brown sugar, Karo syrup and salt in saucepan. Bring to a boil over medium heat and boil for 5 minutes, stirring constantly. Remove from heat and add baking soda. Pour over cereal mixture, stirring until evenly coated. Work quickly since caramel starts to harden once removed from heat. Spread on baking sheet and bake at 200°F for 60 minutes, stirring every 15 minutes. Spread onto wax paper and cool. Store in airtight container.
