Hey, this stuff is called CHRISTMAS CRACK. Make it. You will see why it is called that (Well, I don't know about the "Christmas" part... I would make it year round.)1 12.8 oz. box of Rice Chex cereal
1 12 oz. box of Golden Grahams cereal
1 7 oz. bag shredded coconut
1 4 oz. bag slivered almonds (notice mine are pecans instead)
1 1/2 cups butter (yes that is 3... I said 3) sticks of butter
2 cups sugar
2 cups corn syrup
Combine cereals, coconut and nuts in a VERY LARGE bowl. (Next time I will use a dish pan) Stir to combine.
In a large saucepan cook butter, sugar, and corn syrup to the "soft ball" stage. In case your mother did not teach you how to determine soft ball stage (and I don't remember that I did), this stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball. If it has reached soft-ball stage, the syrup easily forms a ball while in the cold water, but flattens once removed from the water. Or just use a candy thermometer, and wait until the mercury is up to the soft ball line at about 234 degrees.
Remove from heat and pour onto the cereal mixture, tossing until everything is evenly coated. Spread out on two cookie sheets to cool. The recipe says to stir it around occasionally to keep it from "clumping," but we found it was easier to eat if we just grabbed a clump.
Now I dare you to stay out of it long enough to need to know that it should be stored in an airtight container. Experiment with different nuts and cereals......
5 comments:
It won't let me check a reaction without leaving a comment - so I will just say that this is not something that will be made in my kitchen any time soon....I think I would change it up to be made with....well, nope. I would just eat the nuts.
So is it the cereal that is yucky or the sugar and corn syrup..... cause if it is just the cereal, you can make the syrup and put it on anything you like. I think I will fancy up some nuts by pouring the syrup on them. Would be cheaper than those glazed nuts they sell at the store.........
I think you are probably on to something with the syrup being the perfect glaze for nuts, if one has occasion to need glazed nuts. It is way too much sugar for me. Between the corn syrup, the sugar, and the sugar in the cereal, this recipe really packs a sugary punch. Come to think of it.....is this really a good recipe for someone who is insulin dependent? Or is it perfect because you can just adjust your insulin and not have the worry of sugar damage (which is my concern).
I cook it. I never said I eat it. (At my house I am lucky to get a bite or two.) It is all about portion control and will power. We had a batch (It makes a LOT) here at work for several days, and everyone was complaining that they could not control how much they were eating of it, yet they kept coming back for more. I never touched it the whole time. I keep a bowl of chocolate on my desk for bribery purposes, but I never eat any of that either.
I don't know how you do it. I cannot control anything about my behavior if I am in the same room with the temptation....but these would not tempt me. My teeth and head hurt just looking at them.
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