Do you like sweet and salty snacks? Then this recipe is perfect for you!! It’s also a great treat for bringing to holiday parties or on long road trips. If you’re in the car, just have some wet wipes for your sticky fingers!
I originally found a recipe for Carmel Chex mix on the Chex website a couple of years ago and I have been adjusting it and playing with it ever since. Here’s how I made my most recent batch:
For the sauce: In medium saucepan, heat 2 sticks butter, 1 1/3 cups packed brown sugar, 8 Tbsp. light corn syrup, and 1 tsp. vanilla over medium heat, stirring frequently. Heat just to boiling. Don’t let it burn!
Use a large ungreased roasting pan for mixing and cooking. I put in approximately 10 cups of Chex (I used the corn Chex this time, but any other kind will work), 1 bag of popped microwave popcorn (light butter kind), 1 cup of peanuts (I mixed plain and honey-roasted. You could use salted if you like more of a salty taste), and about 1 to 2 cups of pretzels.
Pour the sauce over the popcorn mix, stirring until evenly coated. Bake at 250 degrees for 45 minutes, stirring every 10 to 15 minutes to coat.
Cool on waxed paper. Store in air-tight containers like big Ziploc bags. Enjoy!!