Looking for the perfect salty and sweet combo for the holiday season? Look no further.
Taco Chex Mix
4 Cups Corn and Rice Cereal Squares
3 Cups Pretzels
3 Cups Bite sized corn tortilla chips
3 cups cheesy fish crackers
1 cup salted peanuts
1/2 cup butter or margarine
1/2 cup karo light or dark corn syrup
1/4 cup brown sugar
1 package (about 1.25 ounces) taco seasoning
Mix cereal, pretzels, tortilla chips, crackers and peanuts in a large, greased roasting pan. Melt butter in a medium saucepan. Add corn syrup, brown sugar and taco seasoning. Bring to a boil over medium-heat, stirring constantly. Pour over cereal mixture, tossing to coat well. Bake at 250 degrees F for 1 hour, stirring every 15 minutes. Cool, stirring frequently. Store in an airtight container.
I’m on a mission to use things up in our fridge, freezer and pantry before heading out of town for the holidays, so I improvised a bit using bits of tortilla chips from the bottom of the bag, a variety of crackers and some rice cakes. My personal favorite part of Chex mix is the Chex cereal. I was tempted to make a whole batch with just cereal! What’s your favorite part?
I think that this “glaze” would be amazing on popcorn! I think that I might try that next! Kind of like making carmel corn, but with a bit more of a kick!