Chex Caramel Corn Recipe 435

CLASSIC CARAMEL CORN

Steps:

• Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
• Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
• Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
• Pour syrup over warm popcorn, stirring to coat evenly.
• Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
• Cool; break apart. Store in tightly covered container.

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.

CHOCOLATE CHEX® CARAMEL CRUNCH

Steps:

• Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
• In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
• In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.

CHEX* CARAMEL CORN (GLUTEN FREE)

Steps:

• Remove and discard unpopped kernels from popped popcorn. In large microwavable bowl, mix popcorn, cereal and peanuts; set aside.
• In medium microwavable bowl, microwave butter, brown sugar, corn syrup and vanilla uncovered on High about 2 minutes, stirring after 1 minute, until mixture is boiling. Pour over cereal mixture, stirring until evenly coated
• Microwave uncovered on High 5 to 6 minutes, stirring and scraping bowl after every minute. Spread on waxed paper to cool, stirring occasionally to break up. Store in airtight container.

CHEX CARAMEL CORN

Steps:

• In large microwavable bowl, mix cereal, popcorn and peanuts. Set aside.
• In medium microwavable bowl, mix butter, brown sugar, corn syrup and vanilla. Microwave uncovered on High about 2 minutes or until mixture is boiling; stirring after 1 minute. Pour over cereal mixture, stirring until evenly coated.
• Microwave uncovered on High 4 to 5 minutes, stirring and scraping bowl after every minute.
• Spread on waxed paper until cooled, stirring occasionally to break up. Store in airtight container.

CHEX CARAMEL CORN RECIPE - (4.3/5)

Steps:

• Heat oven to 250°F. Remove and discard unpopped kernels from popped popcorn. Mix cereals, popcorn, Chinese noodles and peanuts in a large roasting pan; set aside. Heat butter, sugar, corn syrup and to boiling in a 2-Quart saucepan* over medium heat, stirring frequently. *or you can heat in a microwave, if you prefer. Add the vanilla (I prefer to add this once the caramel is hot, to keep the vanilla flavor more intense.) Pour over cereal mixture, stirring until evenly coated. Bake 45 minutes, stirring every 15 minutes. Spread on waxed or parchment paper to cool, stirring occasionally to break up. Store in an airtight container. Tasting notes: I would think that substituting pecans or even cashews for peanuts would be really good, too!

NUTTY CARAMEL CORN

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with a piece of parchment paper and spray lightly with cooking spray.
• Put the oil and 3 or 4 popcorn kernels in a large pot with a lid (at least 6 quarts). Cover the pot and turn the heat up to medium-high. Wait until you hear one of the kernels pop, then uncover the pot and add the remaining kernels. Quickly stir everything together then replace the lid. Cook the popcorn until the kernels begin popping and then reduce the heat slightly. Cook, shaking often, until the rate of popping starts to slow, 2 to 3 minutes. Do not wait for all of the kernels to pop or they will burn. Take off the heat.
• Combine the brown sugar, corn syrup, butter and salt in a medium pot. Heat over medium heat until melted and smooth. Stir in the baking soda.
• Pour the nuts on top of the popcorn. Then pour the caramel into the pot with the popcorn; stir to coat and spread the popcorn onto the prepared baking sheet.
• Bake, stirring occasionally, until slightly golden, about 20 minutes. Cool completely, and then break apart before serving.

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.