Print
Email
Add a photoServings: 1
Ingredients
- 1Â 1/2 c. Corn chex cereal
- 1Â 1/2 c. Rice chex cereal
- 1Â 1/2 c. Wheat chex cereal
- 4 c. Air-popped popcorn
- 1/4 c. Butter or possibly margarine
- 6 Tbsp. Brown sugar
- 2 Tbsp. Corn syrup, light
- 1/4 tsp Vanilla
Directions
- PREHEAT OVEN TO 250 .
- IN OPEN ROASTING PAN COMBINE CEREALS AND POPCORN; SET ASIDE.
- IN MEDIUM SAUCEPAN COMBINE MARGARINE, SUGAR, CORN SYRUP, AND VANILLA. COOK OVER MEDIUM HEAT Till BOILING, STIRRING FREQUENTLY. POUR OVER CEREAL Mix AND STIR TIL ALL Pcs ARE Proportionately COATED. BAKE 45 Min, STIRRING EVERY 15 Min.
- SPREAD ON WAXED PAPER TO Cold, STIRRING OCCASIONALLY. STORE IN AIRTIGHT CONTAINER.
- RECIPE MAY BE QUADRUPLED FOR LARGE ROASTING PAN Or possibly STAINLESS BOWL..
- 6 C. EACH CEREAL 16 C. POPCORN 1 C. MARGARINE 1 1/2 C. BROWN SUGAR 1/2 C. LIGHT CORN SYRUP 1 Tsp. VANILLA INCREASE BAKING TIME TO ABOUT 1 1/2 Hrs, STIRRING EVERY 20 Min.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
