Once this sweet-and-salty treat is completely cool, divide it into 1/2-cup portions, and store it in snack-size zip-top plastic bags. This offers portion control and a prepackaged on-the-go snack in one easy step.
4 cups crispy corn-cereal squares (such as Corn Chex) or criss-cross of corn and rice cereal (such as Crispix)
3 cups tiny pretzel twists
3 cups honey-flavored bear-shaped graham crackers
1/2 cup pecan pieces
3/4 cup firmly packed light brown sugar
6 tablespoons light-colored corn syrup
3 tablespoons light stick butter
1 teaspoon vanilla extract
1/4 teaspoon salt
How to Make It
Preheat oven to 250°.
Combine first 4 ingredients in a foil-lined roasting pan coated with cooking spray.
Combine brown sugar, corn syrup, and butter in a small saucepan; cook over medium heat 2 minutes or until sugar and butter melt, stirring constantly. Remove from heat; stir in vanilla and salt. Immediately pour syrup mixture evenly over cereal mixture, tossing quickly to coat well.
Bake at 250° for 1 hour, stirring every 15 minutes. Spread warm snack mix in a single layer on wax paper to cool. Break cooled snack mix apart. Store in an airtight container.
Oxmoor House Healthy Eating Collection
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