- 18
Ingredients
- 4 cups popped popcorn
- 2 cups Corn Chex
- 2 cups Rice Chex
- 1 cup mixed nuts
- 1/2 cup butter or margarine, cut up
- 3/4 cup packed brown sugar
- 1/4 cup light corn syrup
- 1/2 cup white vanilla baking chips
- 1/2 cup sweetened dried cranberries
Preparation
Step 1
Preheat oven to 250 F.
Remove and discard any unpopped kernels from the popped popcorn.
In an ungreased large roasting pan, mix popcorn, cereal and nuts; set aside.
In a 1 1/2-quart saucepan, heat butter, brown sugar and corn syrup to boiling over medium heat, stirring frequently. Pour over the cereal mixture, stirring until evenly coated.
Bake for 1 hour, stirring every 15 minutes. Spread on waxed paper or foil to cool, about 15 minutes, stirring occasionally to break up.
In a 1-quart saucepan, heat baking chips over low heat, stirring frequently, until melted and smooth. Add 3 cups of the cooled cereal mixture to the melted chips; toss gently until evenly coated. Spread on waxed paper or foil. Cool for about 30 minutes, or until set.
In a serving bowl, mix both cereal mixtures and cranberries. Store in an airtight container.
Nutritional Information:
Per serving
230 calories
2 g protein
28 g carbohydrates
12 g fat (5 g saturated fat)
15 mg cholesterol
1 g fiber
140 mg sodium