Caramel Popcorn And Chex Mix Recipes

CARAMEL AND CHEDDAR POPCORN MIX

Steps:

• For the Cheddar popcorn: Melt the butter in a large heavy-bottomed pot over medium-high heat. Remove from the heat and fold in the popcorn to coat. Sprinkle in the cheese powder and mustard powder. Fold together to evenly coat. Transfer to a large serving bowl.
• For the caramel popcorn: Preheat the oven to 300 degrees F. Line a baking sheet with foil and generously spray with nonstick spray.
• Wipe the large pot clean of any excess popcorn residue. Add the brown sugar, corn syrup and butter to the same pot and bring to a boil over medium-high heat, stirring constantly, about 3 minutes. Reduce the heat to medium and continue to let it boil, without stirring, until it turns a deep golden brown, 4 to 5 minutes.
• Remove from the heat and stir in the salt, vanilla and baking soda. Gently fold in the popcorn until well coated (spraying a rubber spatula works well, here!). Transfer the popcorn to the prepared baking sheet and bake until the caramel has melted around the popcorn and nicely coats the kernels all over, about 10 minutes. Let cool completely on the baking sheet, about 10 minutes. Break into pieces and add to the serving bowl.

CARAMEL CHEX MIX

Steps:

• In a large bowl, combine the cereal, pretzels and nuts. In a small saucepan, combine butter and brown sugar. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour over cereal mixture; toss to coat. , Spread into 2 greased 15x10x1-in. baking pans. Bake at 350° for 8 minutes. Stir; bake 6 minutes longer. Transfer to waxed paper-lined baking sheets. Cool completely. Store in airtight containers.

CARAMEL CHEX MIX

Steps:

• Bring to a boil: salt, corn syrup, brown sugar and butter. Boil 1-1/2 minutes. Add 1/2 teaspoons soda.
• Pour over the chex cereal in brown paper bag. Microwave 3-1/2 to 4 minutes. Shake bag after each minute. Spread on cookie sheet to cool. Store in covered container.

CARAMEL CORN CHEX® MIX (1/2 RECIPE)

Steps:

• Remove and discard unpopped kernels from popped popcorn. In medium microwavable bowl, mix popcorn, cereal and nuts; set aside.
• In microwavable measuring cup, microwave butter, brown sugar and corn syrup uncovered on High 45 seconds to 1 minute, stirring halfway through microwave time, until mixture is boiling.
• Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High about 3 minutes, stirring and scaping bowl after every minute, until cereal just begins to turn brown. Spread on waxed paper or foil to cool, about 15 minutes, stirring occasionally to break up.
• In medium microwavable bowl, microwave baking chips uncovered on High 30 to 45 seconds, stirring every 15 seconds, until melted and smooth. Add 1 1/2 cups of the cooled cereal mixture to melted chips; toss gently until evenly coated. Spread on waxed paper or foil. Cool about 30 minutes or until set.
• In serving bowl, mix both cereal mixtures and cranberries. Store in airtight container.

CARAMEL CRISPY CHEX MIX

Steps:

• In a large microwavable bowl, place cereals.
• In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High about 2 minutes, stirring after 1 minute, until smooth and dissolved. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated.
• Microwave uncovered on High 5 to 6 minutes, stirring and scraping bowl after every minute, just until cereal begins to brown.
• Cool 5 minutes; stir in candies.
• Spread on waxed paper to cool; break into bite-size pieces. Store in air-tight container.

CARAMEL CINNAMON CHEX MIX RECIPE

Steps:

• Preheat oven to 350.
• Place cereal in a large, mixing bowl.
• Spray with a cookie sheet nonstick baking spray.
• In a small ziplock baggie combine cinnamon and sugar and set aside.
• In a heavy saucepan over medium heat, heat brown sugar, butter, and corn syrup until the mixture comes to a boil. Let boil for one minute, stirring constantly, then remove from heat.
• Pour over cereal and stir until cereal is coated.
• Then mix in 3/4 cup of cinnamon sugar and mix well.
• Spread cereal on prepared baking sheet. Sprinkle the rest of the cinnamon/sugar mixture on top. Bake for about 5 minutes, then flip with a spatula and bake for 3 more minutes, until cereal turns golden brown. Remove from oven and let cool completely, then break up and store in an airtight container.

CARAMEL CORN AND PRETZEL MIX

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Place popcorn in a large pot with 2 tablespoons vegetable oil. Over a low heat, begin to pop the popcorn. Constantly shake the pot to ensure that the popcorn kernels and oil do not burn. Once the popping has slowed, remove the pot from heat.
• In a large saucepan, mix butter or margarine, brown sugar and corn syrup. Bring this mixture to a boil (over a medium heat) while stirring constantly. Reduce heat to medium-low and do not stir for 5 minutes. Remove the pan from heat and mix in baking powder and vanilla extract, stirring carefully.
• In a large baking pan, combine popcorn, pretzels, cereal and pecans. Pour the butter mixture over the popcorn mixture, stir to coat.
• Bake for 30 minutes, stirring the mixture after the first 15 minutes have elapsed.

CARAMEL CORN CHEX™ MIX

Steps:

• Remove and discard unpopped kernels from popped popcorn. In large microwavable bowl, mix popcorn, cereal and nuts; set aside.
• In 2-cup microwavable measuring cup, microwave butter, brown sugar and corn syrup uncovered on High about 1 minute 30 seconds, stirring after 1 minute, until mixture is boiling.
• Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High about 5 minutes, stirring and scraping bowl after every minute, until cereal just begins to turn brown. Spread on waxed paper or foil to cool, about 15 minutes, stirring occasionally to break up.
• In medium microwavable bowl, microwave baking chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Add 3 cups of the cooled cereal mixture to melted chips; toss gently until evenly coated. Spread on waxed paper or foil. Cool about 30 minutes or until set.
• In serving bowl, mix both cereal mixtures and cranberries. Store in airtight container.

DB'S CARAMEL POPCORN BACON MIX

Steps:

• Line a baking sheet with aluminum foil.
• Arrange bacon slices close together and slightly overlapping onto the prepared baking sheet. Drizzle bacon slices evenly with maple syrup.
• Place the baking sheet in the cold oven; set temperature to 400 degrees F (200 degrees C). Bake until bacon is crisp, about 20 minutes.
• Transfer bacon slices to a paper towel-lined plate to cool. Crumble cooled bacon.
• Reduce oven temperature to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil.
• Lightly mix popcorn, rice cereal, wheat cereal, peanuts, pretzels, and crumbled bacon together in a large bowl. Transfer to the prepared baking sheets.
• Melt butter in a saucepan over medium heat; mix brown sugar, corn syrup, and salt into the melted butter. Cook, stirring constantly, until mixture begins to boil. Boil mixture, without stirring, for 4 minutes.
• Place popcorn mixture in the preheated oven to warm.
• Remove the butter mixture from heat and mix in vanilla extract and baking soda until caramel begins to foam. Drizzle caramel in a thin stream over popcorn mixture, tossing to evenly coat.
• Bake caramel corn in the oven, stirring every 15 minutes, until caramel coating is set, 1 hour. Let caramel corn cool completely before breaking into pieces.