Christmas Crack
Please note: This is NOT a "healthy" recipe.
Ingredients (Dry)
1 cup pecans (finely chopped)
1 cup slivered almonds
Large Box Chex Mix (I sometimes even mix flavors of the corn or rice)
2 packs of unbuttered popcorn (I personally leave this out since I prefer how the Chex Mix soaks up the sauce without it)
Ingredients (Sauce)
1 lb. butter
3/4 Karo Light Corn Syrup
2 cups light brown sugar
2 tsp. real vanilla extract
1/2 tsp baking powder
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Heat oven to 225 Degrees
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Mix all dry ingredients listed above and set aside. I split the dry portion into two bowls to make it easier to add and mix the sauce in later on.
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For Sauce: Place all ingredients listed for sauce above into a large pot and bring to a boil. Once at a boil stir continuously for about 5 minutes. The sauce will appear "glossy". You'll know it when you see it.
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Pour sauce over dry ingredients and mix thoroughly.
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Spread mix over baking sheets (I line mine with either a silpat or parchment paper) and bake in oven for an hour, stirring every 15 minutes.
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After an hour, take the mix out of the oven and place on aluminum foil to cool. I spread the foil in long sheets on my kitchen table for this part. Break up any large chunks as it cools off.
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Once cooled, store in containers with a lid. For a cookie exchange you can bag into portions of a cup each.
