Monday, March 18, 2013

A Must Have Treat For Baseball Season!

"Take me out to the ball game,
Take me out with the crowd.
Buy me some peanuts and cracker jack,
I don't care if I never get back,
Let me root, root, root for the home team,
If they don't win it's a shame.
For it's one, two, three strikes, you're out,
At the old ball game."

Homemade Caramel Chex Mix

8 Cups popped popcorn (not per-buttered, the lighter the better)
4 Cups rice / corn cereal squares
2 Cups miniature pretzel twists
1 Cup of nuts of your choice (I like to do a combo of nuts)
1 Cup packed brown sugar
1/2 Cup of butter (I like to use unsalted seeing there is enough in the pretzels and nuts)  
1/4 Cup light corn syrup
1 teaspoon vanilla
1/2 teaspoon baking soad

Preheat the oven to 300*F.

*I have a very deep stone roasting lid that holds the entire mixture. If you just have 9x10 bakers you may need to use a couple of them. If so, then mix all your ingredients into a large bowl that will hold the entire mixture and once mixed quickly transfer into baking dishes.  Some crock pot dishes can go into the oven, check your instructions for details. 

Combine the first four ingredients into your dish/bowl and gently toss. Combine brown sugar, butter and corn syrup into a saucepan. Cook and stir mixture over medium heat until mixture comes to a boil over the entire surface.  Reduce heat to medium low. Cook without stirring for 5 minutes.  The mixture will still bubble over surface. Remove pan from the heat and quickly stir in vanilla and baking soda.
This is important! Gently, yet quickly, pour caramel sauce over dry mixture and stir in until the entire mixture is coated. 

Transfer into baking dishes (if need be). Place bakers into preheated oven and bake for 30 minutes.  After 15minutes of baking, stir mixture and continue baking. After baking transfer mixture onto a large piece of parchment paper to cool. Although very tempting wait at least 4-5 minutes for mixture to cool before placing in your mouth. The caramel is very hot.

Servings: 15 Cups


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