This Recipe is Family Favorite and Easy to Make.Sliced almonds and almond extract set this crunchy Chex mix apart.
71% would make again
This Recipe is:
Quick
20 Servings
Prep: 10 min. Cook: 15 min. + cooling
Ingredients
1 package (17.6 ounces) Rice Chex
2-3/4 cups sliced almonds
1 cup sugar
1 cup light corn syrup
3/4 cup butter, cubed
1 teaspoon almond extract
Directions
- Place cereal and almonds in a large bowl; set aside. In a heavy saucepan, combine the sugar, corn syrup and butter. Bring to a boil over medium heat, stirring occasionally, until a candy thermometer reads 250° to 266° (hard-ball stage).
- Remove from the heat; stir in extract. Pour over cereal mixture; mix well. Spread onto waxed paper-lined baking sheets; cool. Toss to break apart. Store in an airtight container. Yield: 5 quarts.
Editor's FootNote:
- We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutrition Facts:
- 1 serving (1 cup) equals 316 calories, 14 g fat (5 g saturated fat), 18 mg cholesterol, 324 mg sodium, 47 g carbohydrate, 2 g fiber, 4 g protein.
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