Recipe: Candied Christmas Snack Mix
Appetizers and SnacksCANDIED CHRISTMAS MIX
"With so many people pulling out the stops and making elaborate Christmas sweets, it's a relief to see a new twist on an old favorite. Kids love the finished product because it combines two of their perennial favorite snacks: cereal and cookies."
5 cups rice Chex cereal
5 cups corn Chex cereal
4 cups wheat Chex cereal
4 cups oats and honey granola
3 cups Honey Teddy Grahams
4 1/2 cups pecan halves (about 1 pound)
1 cup butter (2 sticks)
3/4 cup light corn syrup
1/2 cup firmly packed brown sugar
1/4 cup honey
Preheat oven to 250 degrees F.
Combine first 6 ingredients in a large roasting pan; set aside.
Combine butter and remaining ingredients in a heavy saucepan. Bring mixture to a boil. Reduce heat and simmer for 5 minutes, stirring frequently. Pour mixture over combined cereals, tossing to coat.
Bake at 250 degrees F for 1 hour, stirring every 15 minutes. Pour onto wax paper to cool, gently separating with a spoon. Store in airtight container.
Makes about 18 cups
Source: Cooking with Paula Deen magazine, November/December, 2005, Premier Issue
"With so many people pulling out the stops and making elaborate Christmas sweets, it's a relief to see a new twist on an old favorite. Kids love the finished product because it combines two of their perennial favorite snacks: cereal and cookies."
5 cups rice Chex cereal
5 cups corn Chex cereal
4 cups wheat Chex cereal
4 cups oats and honey granola
3 cups Honey Teddy Grahams
4 1/2 cups pecan halves (about 1 pound)
1 cup butter (2 sticks)
3/4 cup light corn syrup
1/2 cup firmly packed brown sugar
1/4 cup honey
Preheat oven to 250 degrees F.
Combine first 6 ingredients in a large roasting pan; set aside.
Combine butter and remaining ingredients in a heavy saucepan. Bring mixture to a boil. Reduce heat and simmer for 5 minutes, stirring frequently. Pour mixture over combined cereals, tossing to coat.
Bake at 250 degrees F for 1 hour, stirring every 15 minutes. Pour onto wax paper to cool, gently separating with a spoon. Store in airtight container.
Makes about 18 cups
Source: Cooking with Paula Deen magazine, November/December, 2005, Premier Issue
MsgID: 3154306
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
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Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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