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

Carolyn Williams
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
8 mins
cook:
1 hr 2 mins
additional:
10 mins
total:
1 hr 20 mins
Yield:
21 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

166 calories; calories from fat 24%; fat 4.5g; saturated fat 1.1g; protein 2.1g; carbohydrates 31.7g; fiber 0.6g; cholesterol 2mg; iron 2.2mg; sodium 266mg; calcium 30mg.
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