Honey Roasted Chex Mix Recipes

TOUCHDOWN HONEY-ROASTED CHEX™ MIX

Steps:

• Line large rimmed baking sheet with waxed paper. In large microwavable bowl, add cereals, corn snacks and peanuts.
• In small microwavable bowl, microwave butter and honey uncovered on High 30 to 60 seconds or until melted. Stir in vanilla, then pour onto cereal mixture, mixing thoroughly to coat.
• Microwave uncovered on High 4 to 6 minutes, stirring after every minute, until well coated and slightly toasted. Spread on baking sheet to cool, about 20 minutes. Transfer to large serving bowl.

HONEY-ROASTED CHEX® MIX

Steps:

• Heat oven to 325°F. In very large bowl, mix cereals, snacks and peanuts.
• In 1-quart saucepan, heat corn syrup, honey and butter to boiling over medium heat, stirring occasionally. Remove from heat; stir in vanilla. Pour over cereal mixture, stirring until evenly coated. Spread in ungreased 15x10x1-inch pan.
• Bake 20 minutes, stirring after 10 minutes. Spread on waxed paper or foil to cool, about 15 minutes. Break into bite-size pieces. Store in airtight container.

HONEY-ROASTED CHEX® MIX

Steps:

• Heat oven to 325 degrees.
• Mix cereals, snacks and pretzels in large bowl; set aside.
• Heat corn syrup, honey and margarine to boiling in 1-quart saucepan over medium heat, stirring occasionally
• Remove from heat; stir in vanilla.
• Pour over cereal mixture in bowl, stirring until evenly coated.
• Spread in ungreased 15 1/2-inch baking pan with sides.*
• Bake 20 minutes, stirring after 10 minutes.
• Spread on waxed paper to cool.

*TINK'S WHITE CHOCOLATE, HONEY-NUT, BIRTHDAY PARTY CHEX MIX

Steps:

• In a large bowl, combine the Honey-Nut Cheerios, Corn Chex, mini pretzels, honey-roasted peanuts and M&Ms; set aside.
• Cover large area of table, counter top, or two large cookie sheets with waxed paper.
• In a microwave safe bowl, heat vanilla chips and vegetable oil on 50% power for 1 minute. Stir and heat 1 minute longer.
• If needed, microwave on full power for 10 seconds and then stir until smooth.
• Pour melted vanilla chips over dry mixture and stir gently to coat.
• Spread out on prepared wax paper-covered surface, and allow to cool completely. (I leave mine alone overnight.).
• When cool, gently break apart large pieces and store in an airtight container.

HONEY-GLAZED CRISPY SNACK MIX

Steps:

• In a large bowl, combine the cereal, pretzels and pecans; set aside. In a small saucepan, melt butter; stir in honey until well blended. Pour over cereal mixture and stir to coat. Spread into two greased 15x10x1-in. baking pans. Bake at 350° for 12-15 minutes or until mixture is lightly glazed, stirring occasionally. Cool in pan for 3 minutes; remove from pan and spread on waxed paper to cool completely. Store in an airtight container.

CHEX HONEY CRUNCH

Steps:

• Heat brown sugar, margarine, honey and cardamom to boiling in 1-quart saucepan.
• Remove from heat and cool.
• Spray large roasting pan with cooking spray.
• Pour measured cereal, pretzels, almonds and coconut into roasting pan.
• Stir in brown sugar mixture until evenly coated.
• Bake about 35-40 minutes at 300, stirring every 10-15 minutes.
• Add dried fruit for last 15 minutes.
• Spread on waxed paper or aluminum foil to cool and store in airtight container.