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.
Prep: 8 minutes; Cook: 1 hour and 2 minutes; Other: 10 minutes
Oxmoor House OCTOBER 2006
1. Preheat oven to 250°.
2. Combine first 4 ingredients in a foil-lined roasting pan coated with cooking spray.
3. 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.
4. 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.
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