Chex Caramel Corn Recipes

Steps:

• Remove and discard unpopped kernels from popped popcorn. In large microwavable bowl, mix cereal, popcorn and peanuts; set aside.
• In medium microwavable bowl, microwave butter, brown sugar, corn syrup and vanilla uncovered on High about 2 minutes or until mixture is boiling, stirring after 1 minute. Pour over cereal mixture, stirring until evenly coated.
• Microwave uncovered on High 5 to 6 minutes, stirring and scraping bowl after every minute. Spread on waxed paper to cool, about 15 minutes, stirring occasionally to break up. Store in airtight container.

Steps:

• Heat oven to 250°F. Remove and discard unpopped kernels from popped popcorn. Mix cereals, popcorn, Chinese noodles and peanuts in a large roasting pan; set aside. Heat butter, sugar, corn syrup and to boiling in a 2-Quart saucepan* over medium heat, stirring frequently. *or you can heat in a microwave, if you prefer. Add the vanilla (I prefer to add this once the caramel is hot, to keep the vanilla flavor more intense.) Pour over cereal mixture, stirring until evenly coated. Bake 45 minutes, stirring every 15 minutes. Spread on waxed or parchment paper to cool, stirring occasionally to break up. Store in an airtight container. Tasting notes: I would think that substituting pecans or even cashews for peanuts would be really good, too!

Steps:

• In a large bowl, combine the cereal, pretzels and nuts. In a small saucepan, combine butter and brown sugar. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour over cereal mixture; toss to coat. , Spread into 2 greased 15x10x1-in. baking pans. Bake at 350° for 8 minutes. Stir; bake 6 minutes longer. Transfer to waxed paper-lined baking sheets. Cool completely. Store in airtight containers.

Steps:

• In large microwavable bowl, mix cereal, popcorn and peanuts. Set aside.
• In medium microwavable bowl, mix butter, brown sugar, corn syrup and vanilla. Microwave uncovered on High about 2 minutes or until mixture is boiling; stirring after 1 minute. Pour over cereal mixture, stirring until evenly coated.
• Microwave uncovered on High 4 to 5 minutes, stirring and scraping bowl after every minute.
• Spread on waxed paper until cooled, stirring occasionally to break up. Store in airtight container.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Place popcorn in a large pot with 2 tablespoons vegetable oil. Over a low heat, begin to pop the popcorn. Constantly shake the pot to ensure that the popcorn kernels and oil do not burn. Once the popping has slowed, remove the pot from heat.
• In a large saucepan, mix butter or margarine, brown sugar and corn syrup. Bring this mixture to a boil (over a medium heat) while stirring constantly. Reduce heat to medium-low and do not stir for 5 minutes. Remove the pan from heat and mix in baking powder and vanilla extract, stirring carefully.
• In a large baking pan, combine popcorn, pretzels, cereal and pecans. Pour the butter mixture over the popcorn mixture, stir to coat.
• Bake for 30 minutes, stirring the mixture after the first 15 minutes have elapsed.

Steps:

• Butter bottom and sides of 13x9-inch pan. Remove and discard unpopped kernels from popped popcorn. In large bowl, mix popcorn, cereal and pretzels; set aside.
• In 2-cup microwavable measuring cup, microwave brown sugar, corn syrup and butter uncovered on High 1 to 2 minutes or until boiling, stirring after 1 minute. Microwave 30 seconds longer; stir. Pour over cereal mixture in bowl, stirring until evenly coated. Press firmly in pan.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds to 1 minute or until chips can be stirred smooth. Drizzle over bars. Cool completely, about 30 minutes. For bars, cut into 8 rows by 4 rows.

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:

• Remove and discard unpopped kernels from popped popcorn. In medium microwavable bowl, mix popcorn, cereal and nuts; set aside.
• In microwavable measuring cup, microwave butter, brown sugar and corn syrup uncovered on High 45 seconds to 1 minute, stirring halfway through microwave time, until mixture is boiling.
• Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High about 3 minutes, stirring and scaping bowl after every minute, until cereal just begins to turn brown. Spread on waxed paper or foil to cool, about 15 minutes, stirring occasionally to break up.
• In medium microwavable bowl, microwave baking chips uncovered on High 30 to 45 seconds, stirring every 15 seconds, until melted and smooth. Add 1 1/2 cups of the cooled cereal mixture to melted chips; toss gently until evenly coated. Spread on waxed paper or foil. Cool about 30 minutes or until set.
• In serving bowl, mix both cereal mixtures and cranberries. Store in airtight container.