I'm back! The new computer is up and running -- although the old computer's hard drive is completely fried. Unfortunately, I hadn't backed it up in ages, so tons and tons of photos and documents are lost. Please, learn from my very difficult lesson and back up your computer!
Enough about me and my misfortunes, let's talk food!
Here's a super yummy snack that my friend Laura brought to a lake outing for our small group from church. Seriously, I could have eaten the entire bag!
The original recipe comes from Chex.
Chex® Caramel Corn
4 cups popped MSPI-friendly popcorn
4 1/2 cups corn or rice Chex cereal
1/2 cup MSPI-friendly honey-roasted peanuts, if desired
1/4 cup MSPI-friendly margarine
1/3 cup packed brown sugar
2 tbsp. light corn syrup
1/4 tsp. vanilla
Oven Directions: Heat oven to 250°F. Remove and discard unpopped kernels from popped popcorn. In ungreased large roasting pan, mix popcorn, cereal and peanuts. In 2-quart saucepan, heat margarine, brown sugar, corn syrup and vanilla to boiling over medium heat, stirring frequently. Pour over cereal mixture, stirring until evenly coated. Bake 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool, about 15 minutes, stirring occasionally to break up. Store in airtight container.
Microwave Directions: Remove and discard unpopped kernels from popped popcorn. In large microwavable bowl, mix popcorn, cereal and peanuts; set aside. In medium microwavable bowl, microwave margarine, brown sugar, corn syrup and vanilla uncovered on High about 2 minutes, stirring after 1 minute, until mixture is boiling. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 5 to 6 minutes, stirring and scraping bowl after every minute. Spread on waxed paper to cool, about 15 minutes, stirring occasionally to break up. Store in airtight container.