Sometimes convenience and a craving merge in the most delightful way. Such was the case a few weeks ago when I had half a box of Corn Chex in the pantry and was able to turn it into a treat that was both salty and sweet (a favorite flavor combination at home). My daughter had wanted me to make Puppy Chow, made by coating the Chex with a mixture of peanut butter and melted chocolate. Unfortunately for her, there was not enough peanut butter at home. So, rather than giving up on the cereal entirely, I decided to find a different coating for the cereal.
We all enjoy caramel, so it seemed like a good topping for the Chex. However, it couldn’t be caramel out of a jar, as it wouldn’t harden properly. I decided to make a sauce of my own, which while caramel-y leaned toward toffee a bit. The caramel/toffee flavor melded quite nicely with the corn cereal and wasn’t cloyingly sweet, as the salted butter tamed the sweetness a bit.
Of course, caramel/toffee cereal on its own really isn’t a snack mix. It needed something else. To give more flavor and add a pinch more salt, I tossed in roasted peanuts. This combination offered lots of crunch and flavor. In fact, it was rather addictive. Cooling on the tray it was hard not to return for another handful. It definitely is a recipe that will be used often at our house.
- 1/3 cup salted butter
- 1/3 cup light brown sugar
- 3-1/2 cups Corn Chex
- 2/3 cup salted, dry roasted peanuts
- Preheat oven to 350.
- Place butter in a small microwave-safe container and heat in 20 second increments until melted.
- Add brown sugar, stirring until fully dissolved.
- Pour Chex onto a rimmed baking sheet.
- Pour butter and sugar mixture over Chex, and toss to distribute topping evenly.
- Bake for 10 minutes.
- Allow to cool (approximately 30 minutes), then break into pieces, and add peanuts.
- Store in a resealable container to keep fresh.
