Serves: 36
Total Calories: 175
1. In large roasting pan coated with cooking spray, combine KELLOGG'S CRISPIX cereal, popped corn, pretzels and peanuts. Set aside.
2. In heavy 3-quart saucepan, combine butter, sugar and corn syrup. Cook over medium heat, stirring constantly, until mixture boils. Reduce heat and simmer 5 minutes longer, stirring constantly. Remove from heat and carefully stir in soda and vanilla. Pour over cereal mixture. Gently toss to coat evenly.
3. Bake at 250°F about 60 minutes or until deep golden brown, stirring every 15 minutes. Remove from oven and spread on waxed paper. Separate clumps. Cool completely. Store in airtight container.
This Katie's Carmel Crunch recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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