Another Christmas recipe: Candied Chex Mix

Dec 19, 2011

Another staple Christmas recipe around our house this time of year is candied chex.
It is similar to umm . . . how do you say . . . crack?

It was also my first published recipe!
Here's the recipe, straight from THE great Glenbrook Apache Cookbook.
Big deal, right?

Anyways, that recipe is all wrong.
All the microwave times listed above were appropriate for our old microwave (which was one of mom and dad's wedding presents back in the 80's) 
So, now that microwaves have come so far and gotten all powerful and stuff, we got a new one and we had to adjust the lengths a bit.

The first step is stealing those brown double bagged freezer bags from Wal-Mart.
Well, I guess you don't have to steal them . . . you could just buy a bunch of those mini Ben & Jerry's and put them all in separate bags.
Win Win.

Then you get your ingredients together and arrange them for a little photo shoot . . .

Put the stick of butter, cup of brown sugar, and 1/4 cup of karo syrup (with a pinch of salt) into a microwavable bowl and heat it til it boils (with a little stirring in between)
Then after you notice it boiling, keep heating it for 1 1/2 mins.

Stir in the backing soda and vanilla, until the consistency changes.
Pour a whole box of chex in the brown bag then pour the boiling brown sugar mixture on top of it.

Roll up the top of the bag, then shake and shake and shake.
Be sure you don't wait too long, because the coating will get cold and lumpy and gloomy.
. . . and the last thing you want is gloopy coating, right?

After shaking, put it back in the microwave for 1 min, remove and shake again, microwave again for 1 minute then shake again!

Then dump all the chex out on a big sheet of wax paper and let it cool.

Mix in some M&M's and you are good to go!

I'm headin to Denver today to see my duuuudes!
Pray I don't get caught in that weird blizzard thingy . . .  

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