LAREE'S CRUNCHY MUNCHY

Pop 1/2 cup popping corn and place in the bottom of a large stainless steal bowl, then add:

10 cups cinnamon toast crunch cereal

10 cups Rice Chex

2 cups raw coconut (found at health food stores)

1 1/3 cups pecans

1/13 cups almonds

1 1/3 cups cashews  

(or 2 cups almonds and 2 cups pecans)

2 cups small pretzels broken in half

Mix and set aside

1 1/2 cup butter

1 1/2 cup Karo Syrup

dash of sea salt

2 cups white sugar

Mix together in a sauce pan. Cook and stir over medium heat until mixture comes to a boil.  Continue cooking and stirring for 5-6 more minutes.  Take from the heat and pour over cereal mix, stir until everything is coated. Spread out on parchment paper or 2 or 3 buttered cookie sheets.  Drizzle with melted white chocolate and or dipping chocolate.  When chocolate is set you can package or put in an airtight container.

*See Killian Corn!

LaRee McNeese makes this for a craft show every year, they can't make enough of it, they always run out.  I love it!

Cereal Candy

I got this recipe from my neighbor Tammy.  It's seriously addicting....I could eat a whole pan by myself!

17.5 oz crispix cereal (I usually use rice or corn chex...on sale this time of year)
1 1/2 cups sugar
1 1/2 cups corn syrup
1 1/2 cups peanut butter
2 cups chocolate chips (alternative: 1 1/2 cups of chocolate chips with 1/2 cup of cinnamon chips)
1 cup butterscotch chips

1.  Place cereal in a big bowl.
2.  Heat sugar and corn syrup over medium heat until it starts to boil.
3.  Remove from heat and add peanut butter.  Stir until smooth.
4.  Pour over cereal and stir until well coated.
5.  Spread on two cookie sheets.
6.  Melt chocolate chips (or chocolate chips and cinnamon chips together) and drizzle over cereal.
7.  Melt butterscotch chips and drizzle over cereal.
8.  Let set and cool.  Then break apart and store in air tight container.