Sweet & Salty Cranberry Chex Mix
If you are looking for something easy to make, curbs the hunger of your guests at a get-together or you are just looking for something that has that little “sweet and salty with a crunch” taste then this is for you!
4 cups Corn Chex
4 cups Rice Chex
2 cups pretzels sticks
1 cup sliced almonds
1 ½ cups packed brown sugar
1 1/2 Sticks of butter
6 tablespoons light corn syrup
1⁄2 teaspoon baking soda
1 cup dried cranberries
Pre~heat oven 300* degrees.
In a Large Roasting pan (yes, like the one you make your Thanksgiving day turkey in!) Add together the corn and rice cereals, pretzel sticks, and almonds together. Set aside.
Next, in a medium saucepan bring to a gentle boil while constantly stirring the brown sugar, butter, and corn syrup. When the sticky mixture comes to boiling point STOP stirring and continues to boil for an additional 5 minutes over medium heat. (Set your timer! Do not over boil the mixture!)
Remove pan from heat and stir in the baking soda.
It will start to fizz up this is completely normal!
Pour immediately over cereal mixture. Fold ever so gently to evenly coat cereal mixture.
On a baking sheet lined with tin foil use cooking spray or lather with butter to keep Chex mix from sticking. Pour out Chex mixture onto the baking pan and gently spread out the mixture.
Bake for 15 minutes in sized Ziploc bags.
300 degree oven. Stir and bake for an additional 5 minutes. Remove from the oven, stir in dried cranberries, and then spread the mixture on buttered foil laid out on the counter to cool. Break into bite size pieces and store in two gallon