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Chex* Caramel Corn (Gluten Free)

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Chex* Caramel Corn (Gluten Free)
  • Prep 15 min
  • Total 15 min
  • Servings 19
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Yummy, warm, homemade caramel corn in 15 minutes that is outstanding!
May 3, 2012

Ingredients

  • 4 cups (1 L) popped microwave popcorn
  • 4 1/2 cups (1.125 L) Rice Chex* cereal
  • 1/2 cup (125 mL) honey-roasted peanuts, if desired
  • 1/4 cup (50 mL) butter or margarine
  • 1/3 cup (75 mL) packed brown sugar
  • 2 tbsp (30 mL) light corn syrup
  • 1/4 tsp (1 mL) vanilla

Steps

  • 1
    Remove and discard unpopped kernels from popped popcorn. In large microwavable bowl, mix popcorn, cereal and peanuts; set aside.
  • 2
    In medium microwavable bowl, microwave butter, brown sugar, corn syrup and vanilla uncovered on High about 2 minutes, stirring after 1 minute, until mixture is boiling. Pour over cereal mixture, stirring until evenly coated
  • 3
    Microwave uncovered on High 5 to 6 minutes, stirring and scraping bowl after every minute. Spread on waxed paper to cool, stirring occasionally to break up. Store in airtight container.

Expert Tips

  • Tip 1
    COOKING GLUTEN FREE?: Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Tip 2
    Success: Use butter for the best flavour when making this crunchy caramel snack.
  • Tip 3
    Special Touch: Scoop this delicious caramel combo into small food-storage plastic bags and tie with colourful ribbons for a welcome homemade gift.
  • Tip 4
    Did You Know?: You can tailor this treat to any event or season by stirring a few drops of food colour into the boiling mixture before pouring it over the cereal mixture.

Nutrition Information

80 Calories, 3g Total Fat, 0g Protein, 13g Total Carbs, 5g Sugars

Nutrition Facts

Serving Size: 19 Servings (1/2 cup each)
Calories
80
Total Fat
3g
Saturated Fat
1 1/2g
Trans Fat
0g
Cholesterol
5mg
Sodium
105mg
Total Carbs
13g
Dietary Fiber
0g
Sugars
5g
Protein
0g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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