Churro Chex

 

Churro Chex 

Sweet and crunchy- this Churro Chex is covered in a homemade caramel and then covered in a cinnamon sugar. Perfect for a fall snack! Next time I think I’ll maybe add some salty peanuts for a hint of salt. You could also add some candy corn for an extra festive touch! 

Ingredients

• 4½ cups Rice Chex cereal
• 4½ cups Corn Chex Cereal
• 1 cup brown sugar, packed
• ½ cup salted butter, 1 stick
• ¼ cup light corn syrup
• 1 cup sugar
• 3 teaspoons ground cinnamon

Instructions

• Preheat oven to 350.
• Place cereal in a large, mixing bowl.
• Spray with a cookie sheet nonstick baking spray.
• In a small ziplock baggie combine cinnamon and sugar and set aside.
• In a heavy saucepan over medium heat, heat brown sugar, butter, and corn syrup until the mixture comes to a boil. Let boil for one minute, stirring constantly, then remove from heat.
• Pour over cereal and stir until cereal is coated.
• Then mix in 3/4 cup of cinnamon sugar and mix well.
• Spread cereal on prepared baking sheet. Sprinkle the rest of the cinnamon/sugar mixture on top. Bake for about 5 minutes, then flip with a spatula and bake for 3 more minutes, until cereal turns golden brown. Remove from oven and let cool completely, then break up and store in an airtight container.