Recipe: Kix Caramel Clusters, Corn Puffs Toffee, Crunchy Cereal Balls

Kix Caramel Clusters

1/4 cup butter
1 cup sugar
4 cups Kix cereal

Heat butter until melted. Stir in sugar stir frequently while mixture melts and becomes golden brown 4 to 5 minutes. Continue cooking stirring constantly until mixture is light golden and no longer granular, 1 to 2 minutes remove and stir in cereal quickly. Stir until cereal is completely covered. Spread on greased baking sheet. Cool completely and break into pieces store in airtight container.

Corn Puffs Toffee

1 cup sugar
1 cup butter
2 1/2 cups corn puffs cereal (Kix)

In large skillet, heat sugar and butter to boiling, stirring constantly. Boil over medium heat, stirring constantly, about 10 minutes or until mixture caramelizes (becomes light brown and thickened). Remove from heat; stir in cereal until well coated. Pour into ungreased baking sheet. Spread mixture; cool. Break into pieces.

Crunchy Cereal Balls

8 cups Kix cereal
1 cup sugar
1/2 cup light corn syrup
1 tbsp. margarine
1/2 tsp. salt
1 tsp. vanilla
Food coloring, if desired

Butter a large bowl. Place cereal in bowl. Mix sugar, corn syrup, margarine and salt in saucepan. Heat to rolling boil. Stir occasionally until sugar is dissolved. Remove from heat. Stir in vanilla and food coloring. Pour syrup mixture over cereal. Stir until well coated. Cool slightly. Shape into 3-inch balls using buttered hands. Place on waxed paper. Cool. Can wrap in plastic wrap, if desired.