Search This Blog

Sunday, April 25, 2010

Chex Caramel Corn

1 Cup Brown Sugar
1 Stick of Butter
1 TBS. White Corn Syrup
8-9 Cups Corn Chex
1 Cup Salted or Dry Roasted Peanuts

In a large pan, melt butter. Add in brown sugar and corn syrup. Heat till it's bubbly and begins raising in the pan. Turn off heat and add in corn chex and peanuts. Spread out on wax paper till cool and dry. Store in an air tight container.

*This recipe is best fresh. It's still good on day two, but is SOOO much better day 1.
** I like the corn chex more than the peanuts, so I add in more chex and less peanuts. It's totally up to you!

No comments:

Post a Comment