General
| Servings/Makes: | 7 1/2 cups |
|---|---|
| Total Time: | |
| Type: | Appetizer |
| Attributed to: | Chex |
| Web Source: | http://www.chex.com/Recipes/RecipeView.aspx?RecipeId=20976&CategoryId=342 |
| Tried: |
Ingredients
| Ingredient | Amount |
|---|---|
| Cereal, Honey Nut Chex | 3 cups |
| Cereal, Cheerios | 2 cups |
| Bugles | 1 1/2 cups |
| Pretzels | 1 cup |
| Peanuts, honey roasted | 1/2 cup |
| Honey | 2 tbsp |
| Corn syrup | 2 tbsp |
| Butter or Margarine | 1 tbsp |
| Vanilla | 1/2 tsp |
Nutritional Information
| Calories: | 110 |
|---|---|
| Fat: | 4-1/2g |
| Cholesterol: | 0mg |
| Sodium: | 140ng |
| Carbohydrates: | 15g |
| Fiber: | 1g |
| Protein: | 2g |
| Daily Values: | Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 15% |
| Exchanges: | 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Milk; 0 Low-Fat Milk; 0 Skim Milk; 0 Vegetable; 0 Lean Meat; 0 Very Lean Meat; 0 Medium-Fat Meat; 0 High-Fat Meat; 1 Fat |
| Diabetic Friendly: | |
| Low Fat: |
Directions
Heat oven to 325°. Mix cereals, snacks and pretzels in large bowl; set aside. Heat corn syrup, honey and margarine to boiling in 1-quart saucepan over medium heat, stirring occasionally. Remove from heat; stir in vanilla. Pour over cereal mixture in bowl, stirring until evenly coated. Spread in ungreased 15 1/2-inch baking pan with sides.* Bake 20 minutes, stirring after 10 minutes. Spread on waxed paper or aluminum foil; cool completely. Break into bite-size pieces. Store in airtight container. 7 1/2 cups snack.
*A rectangular pan, 13x9x2 inches, can be used instead. Bake 24 minutes, stirring after 12 minutes.
Comments / Suggestions
Nutrional Information:
1 serving (1/2 cup): 90 calories (20 calories from fat); 2 g fat (0.5 g saturated); 0 mg cholesterol; 150 mg sodium; 17 g carbohydrate (1 g dietary fiber); 1 g protein.