Popcorn Scramble

I suppose there’s a chance you’ve noticed how much I love anything in the caramel corn family.  This is another one of those recipes.  I really like the combination of cereal and popcorn.  The group I worked with knew of my all consuming love and they would often share their treasured family recipes.  Big kiss to you all.

This recipe is especially fun, because it combines the best of two worlds:  Chex mix and caramel corn.  This one actually feels a little lighter than straight caramel corn.  The other added benefit, if you are into that, this is gluten free.  Gluten free girl is applauding wildly.

I love treats I can leave out on the deck during the summer heat and they won’t melt or get all yucky.  I want to grab a handful on my way by and have it stay crunchy and flavorful.  The only problem is everyone feels the same way so this won’t last long.  It comes together quickly and stays fresh in plastic bags for several days.  I usually use peanuts, but a nice mixed nut variety works well too.

I had a few parties so far this summer and this was just perfect.  I was totally lazy and even bought already popped corn when I went and saw Toy Story 4.  Since the Clyde sells it for $1.00 a bag, I’d be an idiot not to.  Give it a try and let me know what you think.

6 cups popped corn

2 cups Cheerios

2 cups Rice Chex

1 cup nuts

Combine in a large bowl.

Bring to a boil:

1 cup brown sugar

½ cup butter

½ cup light corn syrup

Then add:

1 teaspoon vanilla

½ teaspoon baking soda

Combine with the cereal mix.  Place on a greased sheet tray and bake 30 minutes at 250 degrees.  Stir at 15 minutes.

* From the Recipe Box:

Thanks Rae Ellen, another of my fellow workmates, for this recipe.

Different than regular caramel corn, but still equally nummy.

and remember:  There is only one thing more painful than learning from experience, and that is not learning from experience.  Big kiss, Lynn

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