Recipes

Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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Dessert, Munchies, Snacks

Chex® Caramel Corn

Chex® Caramel Cornbettycrocker.com
URL: http://recipes.nalbone.us
Source URL: http://www.bettycrocker.com/

Servings: 19 (1/2 cup each)

Preparation Time: 15 minutes
Start to Finish Time: 30 minutes

A sweet crunchier version of an American favorite, perfect for picnics, nibbling on by a cozy fire or for gift-giving.

Ingredients

  • 4 1/2 cups Corn Chex® or Rice Chex® cereal
  • 4 cups popped microwave popcorn
  • 1/2 cup honey-roasted peanuts, if desired
  • 1/4 cup butter or margarine
  • 1/3 cup packed brown sugar
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon vanilla

Microwave directions

  1. Remove and discard unpopped kernels from popped popcorn. In large microwavable bowl, mix cereal, popcorn and peanuts; set aside.
  2. 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.
  3. 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.

Oven directions

  1. Heat oven to 250°F. Remove and discard unpopped kernels from popped popcorn. In ungreased large roasting pan, mix cereal, popcorn and peanuts; set aside.
  2. In 2-quart saucepan, heat butter, brown sugar, corn syrup and vanilla to boiling over medium heat, stirring frequently. Pour over cereal mixture, stirring until evenly coated.
  3. Bake 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool, about 15 minutes, stirring occasionally to break up. Store in airtight container.

Yield: 9 1/2 cups

Per Serving (excluding unknown items): 111 Calories; 5g Fat (42.3% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 125mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

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