Sweet And Salty Toffee Chex Mix Food
SWEET AND SALTY TOFFEE CHEX MIX™
Sweet and salty flavors combine in this delicious Chex Mix™ that adds peanuts, popcorn and M&M's™ chocolate candies.
Provided by Betty Crocker Kitchens
Categories Snack
Time 1h25m
Yield 32
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Line 15x10x1-inch pan with foil. Spray foil with cooking spray. Place snack mix in large ovenproof bowl.
- In 1-quart saucepan, heat brown sugar and butter over medium heat until mixture comes to a rolling boil, stirring frequently. Boil 2 minutes, stirring frequently. Immediately pour over snack mix, and gently stir to coat snack mix completely. Spoon into pan.
- Bake 10 minutes. Remove from oven. Let cool 1 hour. Break into pieces.
- In another large bowl, mix snack mix and remaining ingredients. Store tightly covered at room temperature.
Nutrition Facts : Calories 240, Carbohydrate 22 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 11 g, TransFat 0 g
TANYA'S SWEET CHEX MIX
Went to an alphabet pot luck tonight where everyone signed up to bring a dish that started with a particular letter of the alphabet. Of all the dishes (and there were lots of yummy ones), this was my favorite. I decided to name it after my friend's sweet daughter that made it.
Provided by SharleneW
Categories Lunch/Snacks
Time 37m
Yield 18 cups, 18-20 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 250°F.
- Melt together Karo syrup, sugar and butter in a large saucepan. Bring to a boil.
- Add butter flavoring and baking soda, mix.
- Pour over cereal mixture (use whatever quantities of cereal and nuts that you desire to make 18 cups).
- Spread on a large, flat cookie sheet and bake at 250°F for 25 minutes. Remove from oven and spread Chex mixture on waxed paper, separating cereal pieces. Let cool completely.
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- Place butter, brown sugar, corn syrup and soy sauce in a medium saucepan. Heat over medium-low heat until the butter melts and sugar dissolves. Stir in seasoned salt.
- Pour the rice chex, honey corn chex, Bugles, pretzels and nuts into a large baking pan. Drizzle the syrup a little at a time over the cereal and mix well. Continue adding syrup until all of it has been added and the chex mix is evenly coated.
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- Place 2 racks as near to the center of the oven as possible and preheat to 250 degrees. Line 2 baking sheets with aluminum foil and spray generously with cooking spray. In a very large mixing bowl, add the entire box of cereal, assorted nuts and pretzels then set aside.
- Place a large saucepan over medium heat and melt the butter. (You will need a larger than normal pan because the toffee mixture will expand by 5 times its volume once the soda is added!) When the butter is melted, add the brown sugar, corn syrup and salt. Bring the mixture to a boil, stirring frequently. Allow the mixture to boil for 2 minutes and then remove from the heat.
- CAREFULLY stir in vanilla extract, then after that is mixed in, add the baking soda and mix thoroughly. The toffee will foam and bubble furiously, but just keep stirring until the baking soda is completely combined.
- Pour the hot toffee over the cereal, nuts and pretzels and gently fold to combine. Be careful not to flip any toffee on yourself or get any on your fingers while stirring. Work from the bottom of the bowl bringing the ingredients up through the toffee to coat. Don’t worry about complete and even coverage; just get a relatively even distribution of toffee over the mix.
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