Caramel Cereal Mix Recipes

Steps:

• Grease three 15x10x1-in. baking pans; set aside. In a large heat-proof bowl, combine the cereals; set aside., In a heavy saucepan over medium heat, bring the butter, brown sugar and corn syrup to a boil, stirring constantly. Reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; stir in vanilla. Pour over cereal and stir until well coated., Transfer to prepared pans. Bake, uncovered, at 200° for 1 hour, stirring every 15 minutes. Cool completely. Break apart and store in airtight containers.

Steps:

• Bring butter, brown sugar, and corn syrup to a boil.
• Boil 2 minutes.
• Remove from heat and add baking soda (it will foam).
• Put the cereal in a large bowl and pour the boiled mixture over the cereal and stir to coat.
• Bake 1 hour at 200-250F degrees.
• Stir every 15 minutes.
• You may add nuts if you desire.

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.

Steps:

• Preheat oven to 250°. In a large bowl, combine cereal and peanuts; set aside. In a large heavy saucepan, combine the brown sugar, butter and corn syrup; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. , Remove from the heat. Stir in vanilla and baking soda (mixture will foam). Immediately pour over cereal mixture and toss to coat., Spread into two greased 15x10x1-in. baking pans. Bake 1 hour, stirring every 20 minutes. Cool completely on wire racks. Store in airtight containers.

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Spray a large roasting pan with non-stick cooking spray.
• In a medium-size microwave safe bowl, mix butter, white corn syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts.
• Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated.
• Bake for 1 hour, stirring every 15 minutes.
• As the snack mix is cooling, be sure to continue to stir so that the mix will not harden in one big lump.

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Line a large baking sheet with parchment paper.
• Combine rice and corn cereal squares, pretzels, and peanuts in a large bowl; stir to combine. Whisk butter, brown sugar, and vanilla together in a bowl; drizzle over cereal mixture and toss to coat.
• Whisk together white sugar and cinnamon, and sprinkle over cereal mixture; toss again to thoroughly coat. Add cereal mixture to the baking sheet, and spread out evenly.
• Bake in the preheated oven for 45 minutes, stirring every 15 minutes. Remove from oven, and cool for 15 to 20 minutes. Stir in caramels, and store in an airtight container.

Steps:

• 1. Caramel mixture: brown sugar, butter and Karo syrup. Put in saucepan over medium heat. Bring to a rolling boil for 2 minutes. Pour over cereal mixture (rice chex, corn chex, pretzels, and cashews) and coat evenly. Bake at 250 degrees for 30 minutes, stirring every 10 minutes. Cool on waxed paper that has been sprayed with Pam. Store in air-tight container or plastic bag. This is absolutely delicious!!!