Category Archives: Snacks

Chex Muddy Buddies


No, I didn’t dream up this recipe, just re-posting a family favorite! The kids love this. We love ours stored in the freezer. We live in FL so that has a lot to do with it. :)

9 cups Rice Chex®, Corn Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Strawberry Jello Popcorn


STRAWBERRY JELLO POPCORN
1 c. unpopped corn
1 c. white corn syrup
1 c. sugar
1 pkg. (3 oz.) dry strawberry Jello (or flavor of your choice) 

Pop corn. Bring sugar, syrup and Jello to a boil. Mix with corn and press mixture into greased 9×13 baking dish. Let cool and cut. May be made into balls.

Graham Cereal Bars, aka S’mores Bars


   3/4 cup light corn syrup
   3 tablespoons butter
   2 cups dark or white chocolate chips
   1 teaspoon vanilla
   1 box (12 ounces) honey cereal
   3 cups mini marshmallows
   Combine syrup, butter and chocolate chips in a saucepan, bring to a boil over medium heat and add vanilla. Distribute cereal in a 9 x 12 baking pan, add marshmallows and mix. Pour syrup mixture over all. Refrigerate until set and cut into squares. If desired, add 1/2 cup of your favorite nuts, chopped.

Microwave Caramel Chex


1 c. brown sugar
1/2 c. butter
1/4 c. Karo syrup
1/2 tsp. salt
1/2 tsp. baking soda
10 c. Corn Chex

 

Combine first 4 ingredients. Bring to a boil and cook for 2 minutes in microwave. Remove and stir in baking soda. Double up 2 large grocery bags and put Corn Chex inside. Pour caramel mixture over and shake and stir until coated. Microwave at HIGH for 1 1/2 minutes. Spread on waxed paper until cooled.If you use a 16 ounce box of cereal, then double the recipe and cooking time.

My kids love taking this to school when they have to provide treats. Also a great football munchie.

Cracker Jacks Popcorn Snack


  10 cups popped corn
   1-1/2 cup unsalted peanuts
   1/2 cup margarine
   1 cup brown sugar, firm packed
   1/4 cup dark corn syrup
   1/4 teaspoon salt
   1/4 teaspoon baking soda
   1/2 teaspoon vanilla
   Preheat oven to 250 degrees f. Mix the popped corn and peanuts in a very large bowl. Keep warm in the oven set at 250 degrees. Melt the butter in heavy saucepan. Stir in the brown sugar, corn syrup and salt and bring to a full rolling boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat. Stir in baking soda and vanilla. Quickly pour over warm popcorn mix. Stir until well coated. Bake in shallow pan or cookie sheet for 45 minutes, stirring every 15 minutes.

Cracker Jax


1 cup molasses
2 cups sugar
1 tablespoon butter
2 tablespoons vinegar
1/2 teaspoon baking soda
3 quarter popcorn, popped
2 cups chopped nuts

1. Grease 151/2 x 10 1/2 x 1″ jelly roll pan.
2. In large saucepan blend molasses, sugar, butter and vinegar.
3. Cook over low heat stirring occasionally, until sugar is dissolved.
4. Cook over medium heat to hard crack stage (300 degrees).
5. Remove from heat and beat in baking soda.
6. Put popcorn in mixing bowl.
7. Pour syrup on top.
8. Add nuts and mix well.
9. Spread in greased pan.
10. When cooled, break into pieces.

Caramel Corn


10 cups unsalted popcorn (popped)
2 cups brown sugar
2 sticks butter
1/2 cup dark karo syrup
1 teaspoon butter
1/2 teaspoon baking soda

Use a large open roaster, and fill with the popcorn. Bring sugar, 2 sticks of butter and corn syrup to a boil over medium-high heat stirring constantly. Cook at a full rolling boil for 5 minutes. Start counting at full boil. Remove from heat and add the teaspoon of butter and the baking soda. Blend well and pour over popcorn, stir to coat. Bake at 225 degrees for 1 hour, stirring every 15 minutes. Cool and serve.

Toffee Popcorn


Popcorn

Image via Wikipedia

Servings: Makes about 1.5 litres
Level of difficulty: Easy
Preparation Time: 5 minutes
Cooking Time: 10 minutes

Ingredients
3/4 cup popcorn
2 tbsp sunflower oil
25g butter

For the toffee
1/4 cup brown sugar
2 tbsp golden syrup
40g butter
1 pinch Salt

Method
1. Heat the oil in a large saucepan, sprinkle in the popcorn and swirl the pan to coat it evenly in oil. Cover with a tight-fitting lid; turn the heat down to low, and listen for popping noises. As soon as the popping quiets down, take it off the heat.
2. Meanwhile, melt the butter, add the brown sugar and golden syrup and stir over a high heat for 1-2 minutes.
3. Tip half of the popcorn out of the saucepan and toss with 25g butter and a pinch of salt.
4. Pour the toffee over the remaining popcorn, replace the lid on the pan and shake to mix the toffee sauce. Pour out into bowls, cool a little and serve.