Caramel Snack Attack Mix Recipes

CARAMEL SNACK MIX

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.

CARAMEL CRACKERS SNACK MIX

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.

CARAMEL SNACK ATTACK MIX

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.

CARAMEL SNACK MIX

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.

CARAMEL SNACK MIX

Steps:

• Preheat oven to 300 degrees.
• In a large roasting pan, combine cereal, and mixed nuts, and set aside.
• In a saucepan, combine brown sugar, corn syrup, and butter.
• Cook and stir over medium heat until butter is melted, and mixture is smooth.
• Pour over cereal mixture, and stir gently to coat.
• Bake uncovered for 30 minutes, stirring every 10 minutes.
• Remove from oven.
• Spread mixture on a large piece of buttered foil, and cool for 30 minutes.
• Break into pieces, and stir in chocolate covered raisins, or other option.
• Store in an upright container up to 3 days, or freeze up to 1 month.

CARAMEL CINNAMON SNACK MIX

Steps:

• Grease 2 large baking pans; set aside.
• Heat oil in large saucepan over high heat until hot. Add corn kernels. Cover pah. Shake pan constantly over high heat until kernels no longer pop.
• Divide popcorn evenly between 2 large bowls. Add 1/4 tsp salt to each bowl; toos to coat. Set aside.
• Preheat oven to 250 degrees. Combine sugar, butter and corn syrup in medium saucepan. Cook over medium heat until sugar melts, stirring constantly with wooden spoon. Bring mixture to boil. Boil 5 minutes, stirring frequently.
• Remove 1/2 of sugar mixture (about 3/4 c) from saucepan; pour over 1 portion of popcorn. Toss with lightly greased spatula until evenly coated.
• Add red hot candies to saucepan. Stir constantly with wooden spoon until melted. Pour over remaining portion of popcorn; toss with lightly greased spatula until evenly coated.
• Spread each portion of popcorn in even layer in separate prepared pans with lightly greased spatula.
• Bake 1 hour stirring every 15 minutes with wooden spoon to prevent popcorn from sticking together.
• Cool completely in pans.
• Combine popcorn, graham cracker shapes, and chocolate pieces in a large bowl.
• Store in airtight container at room temperature up to 1 week.

CARAMEL CEREAL SNACK MIX

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.

CRUNCHY CARAMEL SNACK MIX

Steps:

• In a greased roasting pan, combine the popcorn, cereals and nuts. In a large saucepan, bring the brown sugar, butter and corn syrup to a boil. Boil until a candy thermometer reads 250° (hard-ball stage), about 5 minutes., Remove from the heat; immediately stir in vanilla and baking soda. Drizzle over popcorn mixture; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Store in airtight containers.