Chex Caramel Corn Recipe 435 Recipes

EASY HOMEMADE CARAMEL CORN

Steps:

• Make popcorn.
• Salt popcorn and set aside.
• Melt 1 cup of butter in a medium saucepan over medium heat.
• Add 1 cup of brown sugar and stir until thoroughly mixed.
• Stirring continuously, bring the butter and sugar mixture up to a boil on medium heat.
• When it reaches a boil allow it to cook for 5 minutes without stirring on medium heat.
• Add the 2 tsp. of vanilla at the 4 minute mark and stir to mix.
• Continue to boil for one addition minute and then add the 1/2 teaspoon of baking soda.
• Drizzle the caramel mixture over the popcorn. Use a spoon to gently fold the popcorn with the mixture until the kernels are all covered.
• Pour the popcorn out onto a cookie sheet covered with aluminum foil or a silpat liner.
• Let the popcorn cool.
• Serve.

CARAMEL CORN CHEX™ MIX

Steps:

• Remove and discard unpopped kernels from popped popcorn. In large microwavable bowl, mix popcorn, cereal and nuts; set aside.
• In 2-cup microwavable measuring cup, microwave butter, brown sugar and corn syrup uncovered on High about 1 minute 30 seconds, stirring after 1 minute, until mixture is boiling.
• Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High about 5 minutes, stirring and scraping 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 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Add 3 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.

CARAMEL CHEX MIX

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.

CHEX CARAMEL CORN RECIPE - (4.3/5)

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!

GLUTEN-FREE CHEX® CARAMEL CORN

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.

CHEX* CARAMEL CORN (GLUTEN FREE)

Steps:

• Remove and discard unpopped kernels from popped popcorn. In large microwavable bowl, mix popcorn, cereal and peanuts; set aside.
• In medium microwavable bowl, microwave butter, brown sugar, corn syrup and vanilla uncovered on High about 2 minutes, stirring after 1 minute, until mixture is boiling. 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, stirring occasionally to break up. Store in airtight container.

CHOCOLATE CHEX® CARAMEL CRUNCH

Steps:

• Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
• In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
• In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.

CARAMEL CHEX MIX

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.

CHEX CARAMEL CORN

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.

CARAMEL CORN CHEX® MIX (1/2 RECIPE)

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.

CARAMEL CORN

Steps:

• Heat oven to 250°F. Spread popcorn in ungreased 15x10x1-inch baking pan. Sprinkle almonds over popcorn.
• In large saucepan, combine brown sugar, butter, water, corn syrup and salt; mix well. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly.
• Remove saucepan from heat. Stir in baking soda until well mixed. Immediately pour mixture over popcorn and almonds; toss until coated.
• Bake at 250°F. for 15 minutes. Stir; bake an additional 15 minutes. Stir; bake 5 minutes. Immediately spread on foil or waxed paper. Cool 30 minutes before serving.