All I can say is, no matter who you are, you will not stop eating this! I made this to snack on at Bunco and it was AWESOME! This is a Pampered Chef recipe that is very easy and worth making!
Mix the popcorn, pretzels, peanuts and chex cereal to a bowl.
Make the caramel sauce and add it to the dry ingredients. Mix it completely and pour it onto two parchment lined stones or sheet pans.
Bake at 300 degrees for 30 minutes.
Bake at 300 degrees for 30 minutes.
YUM!!!
Sweet & Salty Party Mix
adapted from The Pampered Chef
(recipe found in Fall/Winter 2010 catalog)
1 pkg microwave popcorn (5 cups popped)
3 cups mini pretzels
2 cups dry-roasted salted peanuts
2 cups oven-toasted rice cereal squares
1 cup butter (2 sticks)
1 cup packed brown sugar
1/3 cup corn syrup
1 tsp baking soda
1. Preheat oven to 300 degrees. Combine popped popcorn, pretzels, peanuts and cereal in a large bowl, set aside. Combine butter, brown sugar and corn syrup in saucepan. Cook and stir over medium heat until mixture comes to a boil. Continue to cook without stirring for 3 minutes. Remove from heat, carefully stir in baking soda.
2. Pour caramel sauce over popcorn mixture; stir until evenly coated. Spoon mixture onto two large bar pans or sheet pans. Bake 30 minutes.
3. Transfer mixture to large piece of parchment paper and cool completely. Break mixture into clusters as it cools. Serve.
Yield: 12 cups
This recipe can be stored in an airtight container for up to three days.
Pecans, walnuts or macadamia nuts can be substituted for the peanuts, if desired.
Sweet & Salty Party Mix
adapted from The Pampered Chef
(recipe found in Fall/Winter 2010 catalog)
1 pkg microwave popcorn (5 cups popped)
3 cups mini pretzels
2 cups dry-roasted salted peanuts
2 cups oven-toasted rice cereal squares
1 cup butter (2 sticks)
1 cup packed brown sugar
1/3 cup corn syrup
1 tsp baking soda
1. Preheat oven to 300 degrees. Combine popped popcorn, pretzels, peanuts and cereal in a large bowl, set aside. Combine butter, brown sugar and corn syrup in saucepan. Cook and stir over medium heat until mixture comes to a boil. Continue to cook without stirring for 3 minutes. Remove from heat, carefully stir in baking soda.
2. Pour caramel sauce over popcorn mixture; stir until evenly coated. Spoon mixture onto two large bar pans or sheet pans. Bake 30 minutes.
3. Transfer mixture to large piece of parchment paper and cool completely. Break mixture into clusters as it cools. Serve.
Yield: 12 cups
This recipe can be stored in an airtight container for up to three days.
Pecans, walnuts or macadamia nuts can be substituted for the peanuts, if desired.
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