This recipe is via Beth Kost. It pairs beautifully with a buttery Chardonnay!!!
4 C popped kettle corn
2 C Corn Chex® cereal
2 C Rice Chex® cereal
1 C lightly salted peanuts
½ C butter, cut up
¾ C packed brown sugar
½ C light corn syrup
- Heat oven to 250o. Remove and discard any unpopped kernels from popcorn. In ungreased large roasting pan, mix popcorn, cereal, and nuts. Set aside.
- In 1 ½ quart saucepan, heat butter, brown sugar and corn syrup to boiling over medium heat, stirring frequently. Pour over cereal mixture, stirring until evenly coated.
- Bake 1 hour, stirring every 15 minutes. Spread on waxed paper or foil to cool, about 15 minutes, stirring occasionally to break up.