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Prep 30min
Total1hr10min
Servings14
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Ingredients
5
cups MultiGrain Cheerios™ cereal
8
cups plain popped popcorn
1
cup regular salted or honey-roasted peanuts
1/2
cup light corn syrup
1/4
cup honey
2
tablespoons butter or margarine
1/2
teaspoon vanilla
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Steps
1
Heat oven to 325°F. In large bowl, stir cereal, popcorn and peanuts to mix; set aside.
2
In 1-quart saucepan, heat corn syrup, honey and butter over medium heat, stirring frequently, just until mixture begins to boil. Remove from heat. Stir in vanilla.
3
Pour syrup mixture over cereal mixture; stir until cereal mixture is evenly coated. Pour mixture into ungreased 15x10x1-inch pan. With rubber spatula, spread mixture until even.
4
Bake 20 to 25 minutes, stirring once or twice, until mixture is crisp. While mixture is baking, place sheet of waxed paper on work surface.
5
Immediately pour baked mixture onto waxed paper; spread out into a thin layer. Cool completely, about 30 minutes. Break caramel corn into pieces. Store in tightly covered container.
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You don't have to limit yourself to peanuts in this recipe. Try cashews, pecans, walnuts or even a mixture of nuts.
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