Caramel Corn Snack Mix

The Record’s “Recipe of the Week”:
Caramel Corn Snack Mix by Jackie Boxberger

8 cups popped corn
4 cups Rice Chex cereal
2 cups mini pretzel twists
1 cup pecans
1 cup packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
1 tsp. vanilla
1/2 tsp. baking soda

Preheat oven to 300°. Combine the popped corn, Chex, pretzels, and pecans in an oven safe bowl.

Heat the brown sugar, butter, and corn syrup in a heavy saucepan over medium heat until it comes to a boil. Reduce the heat to medium-low. Cool 5 minutes longer. DO NOT STIR.

Remove from the heat immediately. Stir in the vanilla and baking soda. Pour over the popcorn mixture and stir to coat. Bake for 15 minutes. Remove from the oven. Pour the mixture onto parchment paper. Let cool. Break into pieces.


Lawrence County Record

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Mt. Vernon, MO, 65712


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