Maple Cinnamon Almond Chex Mix Recipes

Steps:

• Mix the Cinnamon Chex, Rice Chex and almonds together in a large plastic bowl.
• In a heavy saucepan over medium heat, bring the sugar, corn syrup, salt and butter to a boil. Stir occasionally until it turns golden and coats the back of a spoon, approximately 4 1/2 - 5 minutes.
• Remove from heat and add the extract, stirring well.
• Immediately pour over the cereal mixture and stir to coat.
• Spread onto parchment paper and let cool. Store tightly covered.
• NOTE: This makes a HUGE batch of Chex mix! It can be halved with no problems. Also, maple extract is pretty potent! If you'd like a stronger maple flavor, you can increase to 3/4 teaspoon.

Steps:

• In large microwavable bowl, mix cereal, almonds and cranberries.
• In 4-cup glass measuring cup, mix corn syrup and maple syrup. Microwave uncovered on High about 1 minute or until boiling; stir in maple flavoring. Pour over cereal mixture, stirring until evenly coated.
• Microwave uncovered on High 3 to 4 minutes or until cereal begins to brown. Spread on waxed paper. Cool. Break into bite-size pieces. Store in airtight container.

Steps:

• Preheat oven to 250°. In a large bowl, combine cereals, pretzels and pecans. , In a small microwave-safe dish, combine maple syrup and butter. Cover and microwave on high 45 seconds or until butter is melted. Stir in vanilla. Pour over cereal mixture and toss to coat., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 45 minutes, stirring every 15 minutes. Cool on a wire rack. Store in an airtight container.

Steps:

• Preheat oven to 350.
• Place cereal in a large, mixing bowl.
• Spray with a cookie sheet nonstick baking spray.
• In a small ziplock baggie combine cinnamon and sugar and set aside.
• In a heavy saucepan over medium heat, heat brown sugar, butter, and corn syrup until the mixture comes to a boil. Let boil for one minute, stirring constantly, then remove from heat.
• Pour over cereal and stir until cereal is coated.
• Then mix in 3/4 cup of cinnamon sugar and mix well.
• Spread cereal on prepared baking sheet. Sprinkle the rest of the cinnamon/sugar mixture on top. Bake for about 5 minutes, then flip with a spatula and bake for 3 more minutes, until cereal turns golden brown. Remove from oven and let cool completely, then break up and store in an airtight container.

Steps:

• Spray a LARGE (the biggest you can find) bowl with nonstick cooking spray.
• Pour in the entire box of Chex cereal, coconut, and almonds. Gently mix together.
• Mix together the sugar, butter, light corn syrup, and dash of salt in a medium saucepan over med/high heat.
• Bring to a full boil, turn heat down to medium, and cook for three minutes, stirring constantly.
• Pour over the cereal mixture in the big bowl and stir evenly.
• Spread cereal evenly on wax paper and let cool.
• Once it cools, I bag it up in little cellophane bags and share with neighbors and friends. Or put it in a bowl and dig in!
• You can also store it in an airtight container or Ziploc bag and it lasts for a couple of days.

Steps:

• In a large microwave-safe bowl, combine the cereals and hazelnuts; set aside. In a small microwave-safe bowl, combine the syrup, butter, brown sugar, salt and nutmeg. Microwave, uncovered, on high for 1 minute; stir until blended. Pour over cereal mixture and toss to coat., Microwave on high for 5-6 minutes or until lightly browned, stirring after each minute. Stir in cranberries. Spread onto waxed paper to cool. Store in an airtight container.

Steps:

• Line 2 large rimmed pans with waxed paper.
• In large microwavable bowl, add cereal. In small bowl, mix syrup and melted butter. Pour over cereal in bowl; toss to coat evenly. Microwave uncovered on High 2 to 4 minutes, stirring after each minute, until mixture is well coated and thoroughly glazed. Spread mixture in one of the pans to cool.
• Spread cookies and pretzels in single layer, right side up, in remaining pan. In small microwavable bowl, microwave 1/3 cup of the vanilla baking chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until melted and smooth. Transfer melted chips to small resealable food-storage plastic bag; cut small corner from one end of bag. Drizzle on top of cookies and pretzels. Top with sprinkles; cool 20 to 30 minutes or until drizzle is set. Carefully break apart pretzels and cookies, if necessary.
• In oval or round serving dish with sides, mix cereals, cookies, pretzels and almonds.
• In small microwavable bowl, microwave remaining 1/3 cup vanilla baking chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until chips are melted and smooth. Transfer melted chips to small resealable food-storage plastic bag; cut small corner from one end of bag. Drizzle on top of snack mix to look like a spaghetti pile. Top with marshmallows and candies.
• In another small microwavable bowl, microwave milk chocolate chips uncovered on High 15 to 30 seconds, stirring after 15 seconds, until chips are melted and smooth. Transfer melted chips to small resealable food-storage plastic bag; cut small corner from one end of bag. Drizzle on top of candies, marshmallows and snack mix to look like chocolate syrup. Top with additional sprinkles, if desired. Refrigerate 15 to 20 minutes or until drizzle is set. To serve, break into pieces.