Difficutly: easy
Time: 1 Hour 15 Min
Portion: 12 servings
Ingredients:
- 4 quarts popped corn
- 2 C rice chex
- 1 C peanuts
- 1 C pecans
Syrup:
- 1 C brown sugar
- 1/2 C white sugar
- 1/2 tsp salt
- 1/2 C butter
- 1/2 vanilla
Directions:
- Mix first ingredients together and set aside.
- Mix syrup ingredients together.
- Bring to a boil and boil for 5 minutes
- pour over corn mixture
- Stir and bake at 250 for 1 hour. Stirring every 10-15 minutes.
- Remove from oven and cool.
- Let it cool for awhile in the roaster and stir often while cooling
- Then pour it out onto waxws paper to finish cooling
- Store in air tight container
Notes:
This will keep for weeks in an air tight container. You can use almonds instead of peanuts if you like.