Pecan Crispex
Adapted From: Momma K
Ingredients
12 ounce Crispex
1 cup Brown Sugar (light)
1/2 cup Corn Syrup (dark)
1/2 cup Butter
2 cup Pecans (whole; be generous)
Directions
Pre-heat oven to 250°
In a large roasting pan melt butter.
Add brown sugar and corn syrup.
Bring to a boil.
Turn off heat.
Stir in cereal and nuts.
Mix thoroughly until all pieces are coated.
Bake at 250° for 1 hour stirring every 15 minutes.
Pour hot mixture into a large Tupperware bowl. (It will not melt or wreck the bowl.)
Stir several times while cooling to keep from sticking together.
If this mix becomes stuck together, just return it to the oven for a few minutes and re-cool.
Store in an airtight container or in a large ziplock bag.
*This recipe calls for "light" brown sugar and "dark" corn syrup, but I have also made it with dark brown sugar and/or light corn syrup (when I didnít have what the recipe asked for) and didnít notice any difference.
Katie Dishes - Two Thumbs Up
Nice change up for the normal chex mix.
My mom often make this, normal chex mix, and puppy chow all for the same party. In general, I like chex mix best (I'm a salt person more than a sweet person). But all are so addictive that I end up grabbing a different variety each time I end up at the appetizer table. This one is a very subtle sugary sweet flavor... it is hard to resist
