2003 Cereal Crunchies

By boandozzy

One serving (1/2 cup) equals 153 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 446 mg sodium, 23 g carbohydrate, 2 g fiber, 3 g protein.

Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Cereal Crunchies in Light & Tasty December/January 2003, p37

Ingredients

• 2 cups Multi-Bran Chex
• 2 cups Corn Chex
• 2 cups Cheerios
• 2 cups miniature pretzels
• 1 cup salted mixed nuts
• 1/3 cup butter, cubed
• 1/3 cup packed brown sugar
• 1/4 cup light corn syrup
• 2 to 3 teaspoons butter flavoring
• 1-1/2 teaspoons salt
• 2 tablespoons vanilla extract
• 1/4 teaspoon baking soda

Details

Servings 17
Cooking time 20mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large microwave-safe bowl, combine the cereals, pretzels and nuts; set aside. In a large saucepan, combine the butter, brown sugar, corn syrup, butter flavoring and salt. Bring to a boil. Boil, uncovered, for 5 minutes.

In a small bowl, combine vanilla and baking soda. Remove brown sugar syrup from the heat; stir in vanilla mixture (syrup will foam). Pour over cereal mixture and toss to coat.

Microwave, uncovered, on high for 2 minutes; stir. Microwave 2-3 minutes longer; stir. Microwave at 50% power for 2-3 minutes, stirring after 2 minutes. Cool for 3 minutes, stirring well several times. Spread onto waxed paper to cool. Yield: 8-1/2 cups.