Caramel Crackers Snack Mix Recipes

Steps:

• Preheat oven to 250*.
• Combine crackers and nuts in a greased, large shallow baking pan.
• In a saucepan, bring butter, sugar, and corn syrup to a boil and cook for 5 minutes.
• Remove from heat and add vanilla and soda.
• Pour caramel mixture over crackers and nuts; stir well.
• Bake for 1 hour, stirring every 15 minutes.
• Pour onto waxed paper and break apart; allow to cool.
• Store in airtight container.

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:

• 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:

• In a very large bowl, combine the first eight ingredients. In a small bowl, combine oil and salad dressing mix. Pour over cracker mixture; toss to coat evenly. , Transfer to four ungreased 15x10x1-in. baking pans. Bake at 250° for 45 minutes, stirring every 15 minutes. Cool completely, stirring several times.

Steps:

• Preheat oven to 350°. In a large bowl, combine potato sticks, crackers and pretzels. In a small saucepan, melt butter; stir in remaining ingredients. Drizzle over pretzel mixture; toss to coat. , Spread in a greased 15x10x1-in. baking pan. Bake until crisp and lightly browned, 12-15 minutes, stirring every 4 minutes. Cool completely in pan on a wire rack. Store in an airtight container.

Steps:

• Line a 9-in. square baking pan with foil and grease the foil with 1 teaspoon butter. Arrange a single layer of crackers in the pan., In a large saucepan, combine milk, brown sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring occasionally. Reduce heat to maintain a low boil; cook and stir 7 minutes. Remove from heat. Evenly spread a third of the mixture over the crackers. Repeat cracker and caramel layers twice., Immediately sprinkle chocolate chips over caramel; let stand 3-5 minutes or until glossy. Spread over top. Cover and refrigerate 2 hours or until chocolate is set. Using foil, lift layers out of pan; cut into 3x1-in. bars.

Steps:

• In a very large bowl, combine the first eight ingredients.
• In a small bowl, combine oil and salad dressing mix.
• Pour over cracker mixture.
• Toss to coat evenly.
• Transfer to four ungreased 15x10 inches baking pans.
• Bake at 250 degrees 45 minutes, stirring every 15 minutes.
• Cool completely, stirring several times.

Steps:

• Place butter, brown sugar and Karo syrup in sauce pot and boil for 6 minutes without stirring.
• Combine 4 cups of any combination of ingredients you want in large bowl.
• Pour hot butter/sugar/Karo mixture over and mix well.
• Spread mixture on waxed paper to cool and break into small chunks.Store in airtight container. Can be frozen.