Honey Roasted Chex Mix Recipes

Steps:

• Line large rimmed baking sheet with waxed paper. In large microwavable bowl, add cereals, corn snacks and peanuts.
• In small microwavable bowl, microwave butter and honey uncovered on High 30 to 60 seconds or until melted. Stir in vanilla, then pour onto cereal mixture, mixing thoroughly to coat.
• Microwave uncovered on High 4 to 6 minutes, stirring after every minute, until well coated and slightly toasted. Spread on baking sheet to cool, about 20 minutes. Transfer to large serving bowl.

Steps:

• 1. In large microwavable bowl, mix cereals, snacks and peanuts; set aside. In 4 cup pyrex measuring cup or medium microwavable bowl, microwave corn syrup, honey and butter uncovered on High about 3 to 4 minutes, stirring every 30 seconds, until melted and smooth and beginning to thicken. Stir in vanilla. Drizzle about 1/3 of the coating over cereal mixture and stir ; repeat twice the drizzle and stir, and then stir well until evenly coated. If you have a two tined turning fork, this makes a good stirring tool as it does not crush the cereal as much as a spoon or spatula.
• 2. Microwave uncovered on High 5 to 6 minutes, stirring every 1 1/2 to 2 minutes. Spread on waxed paper or foil lined pans to cool. Store in airtight container
• 3. Because I doubled the coating mixture, it took additional time to cook the coating, so I have changed the recipe directions to reflect the longer times. You will also notice that I added some extra cereal and crackers. And finally I took half of the mix,added some pecans to it and then sprinkled it with about a half tsp of cinnamon before the final cooking stage for a different taste. This mix is not too sweet. It has a very delicate sweetness.

Steps:

• In large microwavable bowl, mix cereal, pretzels, sesame sticks and nuts.
• In 2-cup microwavable measuring cup, microwave butter on High about 30 seconds or until melted. Stir in honey and sesame seed. Pour over cereal mixture; stir until evenly coated.
• Microwave uncovered on High 5 to 6 minutes, stirring every 2 minutes, until mixture just begins to brown. Spread on waxed paper to cool. Store in airtight container.

Steps:

• Heat oven to 325°F. In very large bowl, mix cereals, snacks and peanuts.
• In 1-quart saucepan, heat corn syrup, honey and butter to boiling over medium heat, stirring occasionally. Remove from heat; stir in vanilla. Pour over cereal mixture, stirring until evenly coated. Spread in ungreased 15x10x1-inch pan.
• Bake 20 minutes, stirring after 10 minutes. Spread on waxed paper or foil to cool, about 15 minutes. Break into bite-size pieces. Store in airtight container.

Steps:

• In large microwavable bowl, mix cereals, peanuts and pretzels; set aside. In small microwavable bowl, microwave butter uncovered on High about 20 seconds or until melted. Stir in Sriracha sauce and honey. Pour over cereal mixture; stir until evenly coated.
• Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on waxed paper to cool, about 15 minutes. Place in serving bowl; stir in popcorn. Store in airtight container.

Steps:

• Heat oven to 325°F.
• In large ovenproof bowl or pan, mix cereals, nuts, pretzels and bagel chips. Set aside.
• In medium microwavable bowl, melt butter. Stir in honey, brown sugar, chipotle chili powder, rosemary and salt. Pour butter mixture over cereal mixture, tossing well 3 to 5 minutes or until cereal mixture is evenly coated.
• Bake 45 minutes, stirring every 15 minutes. Spread onto paper towels to cool, about 15 minutes (or just start eating!). Store in airtight container.

Steps:

• In a large bowl, combine the cereal, pretzels and pecans; set aside. In a small saucepan, melt butter; stir in honey until well blended. Pour over cereal mixture and stir to coat. Spread into two greased 15x10x1-in. baking pans. Bake at 350° for 12-15 minutes or until mixture is lightly glazed, stirring occasionally. Cool in pan for 3 minutes; remove from pan and spread on waxed paper to cool completely. Store in an airtight container.