CHEX SNACK

Ingredients & Directions

• Adapting a SNACK MIX recipe from friend, Jan Burnham. It is a Win-Win because Randall actually likes it!
  Set oven for 300 degrees.
  STEP ONE
  1 Stick Butter
  1/2 Cup Lt BrownSugar
  1/4 Cup Lt Karo Syrup
  Slowly melt Butter in a pan over medium heat; add brown sugar and syrup; stir thoroughly, using a spatula, as comes to a boil; boil 5 minutes (stirring off & on) take pan off burner and let sit 2 minutes, then add 2 Tbls of vanilla and shake a few sprinkles of salt; stir thoroughly.
  STEP TWO
  (do this between stirring hot mixture)
  You need a big bowl or pan to hold:
  6 Cups Rice Chex (if you don’t have pretzels you can add an extra 2 cups of Rice Chex)
  2 Cups any shape of pretzels (I prefer small ones)
  1 Cup Whole Cashews
  1 Cup Lightly Salted Almonds
  1/2 Dried Cherries
  STEP THREE
  Drizzle 1/3 hot mixture over the top of dry mixture; carefully fold all downward and bring dry mixture up from the bottom to top and drizzle the next 1/3; fold, carefully, to bring all uncoated mix for next 1/3 hot mixture.
  STEP FOUR
  Line a large cookie sheet with 1 inch sides with parchment paper. Pour coated Chex mix combination and spread out evenly with spatula. The oven has been set for 300 degrees. Bake 10 minutes then fold mixture over and spread out evenly again; repeat 10 minutes; repeat another 10 minutes. Remove from oven and let cool before storing in a covered container or ziplock bags. It freezes well in Hefty, freezer bags, too.