caramel "corn"

INGREDIENTSNutrition

SERVINGS 15UNITS US

• 1(8 ounce) bagpuff corn
• 1cup butter (do not substitute)
• 1cup brown sugar
• 1⁄2cup light corn syrup
• 1teaspoon baking soda

DIRECTIONS

1. Place puff corn in a large roaster pan.
2. In 2 quart sauce pan bring the butter, sugar & corn syrup to bring to boil, then cook for 2 minutes.
3. Add the baking soda- this will cause the caramel mixture to foam up.
4. Stir well and remove from heat.
5. Pour over puff corn in roaster and bake in 250* oven for 45 minutes, stirring every 10-15 minutes.
6. Remove from oven, spread out onto wax paper to cool.

chex mix

you all know i am not much for measurements.... so these are totally by eyeballing things and feel..... :) the kix and cherios add a LOT!

cereal:
rice chex (1/3 to 1/2 box)
corn chex (1/3 to 1/2 box)
wheat chex (half box)
kix (1/2 box)
cherios (1/2 box)

other:
broken up pretzle sticks
mixed nuts
sometimes rye chips (chip aisle)

1 stick butter

1/4-1/2 cup worsteshire sauce
1/8 to 1/4 cup seasoning salt
2 TBS or so of garlic salt and same of onion salt

put roaster in oven that is set for 275. add butter. let melt. meanwhile, combine worsteshire sauce with the seasoning, garlic and onion salts.  combine that with the melted butter WELL in the roaster. i usually tilt up the roaster to get it all in one corner.  add the cereal to the roaster and toss by hand until it is completely mixed. takes a bit. then put in oven. every fifteen to 20 minutes stir with wooden spoon. i usually bake a bit longer than the hour recommended.

cool on paper towels :)

enjoy!