| 3 | cups Corn Chex® cereal |
| 3 | cups Rice Chex® cereal |
| 3 | cups Wheat Chex® cereal |
| 1 | cup sliced almonds |
| 1/4 | cup butter or margarine |
| 1/4 | cup sugar |
| 1/4 | cup frozen (thawed) lemonade concentrate |
| 1. | In large microwavable bowl, mix cereals and almonds. |
| 2. | In microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Stir in sugar and lemonade concentrate. Microwave uncovered on High 30 seconds; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High about 5 minutes, stirring every 2 minutes, until mixture begins to brown. |
| 3. | Spread on waxed paper or foil to cool. Store in airtight container. |
| Oven Directions: Heat oven to 300°F. In ungreased large roasting pan, mix cereals and almonds. In 1-quart saucepan, heat butter, sugar and lemonade concentrate over medium heat until hot. Pour over cereal mixture, stirring until evenly coated. Bake uncovered 30 minutes, stirring after 15 minutes. Spread on waxed paper or foil to cool. Store in airtight container. |
|
| Pump up the flavor! Stir in 1/2 to 1 cup dried cranberries, yogurt-covered raisins, dried tropical fruit mix or flaked coconut after microwave or bake time, just before spreading mixture to cool. |
Nutrition Information:
130 ( 45); 5g ( 1 1/2g, 0g); 5mg; 170mg; 20g ( 2g, 6g); 3g 6%; 2%; 6%; 30% 1 ; 0 ; 0 ; 1 1