This Caramel Chex recipes is one of those special recipes that everyone loves. I can’t say that I blame them. This stuff is crazy addictive. Who wouldn’t love crispy Chex coated with delicious buttery caramel?! I’ve probably made it 100 times and will make it 100 more times. I’ve been asked for this recipe just as much, maybe even more times than I have made it. It is that good. It is one of of my most requested recipes. It’s so versatile. We love to pack it for summer lake days, and tie it with ribbons for Christmas gifts. Friends often as for it as their birthday treats. Looking for something to tailgate with or take to a Super Bowl party? I’ve got you covered. You just might end up as the most popular person there walking in with this Caramel Chex. Everyone needs an arsenal of go to recipes they can fall back on for these times. This is one of those recipes. You’ve got to try it! I promise that it won’t let you down. In fact, I’m pretty sure you will add it to your list of favs too.
- 1 pound butter
- 3 cups brown sugar
- 1 cup white corn syrup
- 2 14 oz. boxes of corn Chex cereal
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 2 brown paper bags from your grocer’s checker
First, open paper bags and place one inside of the other. Pour Chex cereal into bags and set aside. Cover table or counter top with wax paper. Spray with non-stick cooking spray. Bring the first three ingredients to a boil on the stove in a large kettle, stir frequently as not to burn. When everything is all melted and incorporated, take off of heat and add vanilla and baking soda. Stir until foamy. Pour over the double bagged Chex. Roll down top and shake well. Microwave for 2 minutes and shake well. Microwave for 2 more minutes and shake again. Make sure to turn the bag on all sides each time you shake to spread the caramel. Open bag and check to make sure the caramel is spread evenly throughout the Chex. If not, shake it up again. However, you should be able to dump the Chex onto the sprayed wax paper. Gently spread the Chex a little. Give it a stir every once in a while as it cools, so that it doesn’t dry in one huge clump.
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