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Oh Canada Chex Mix (Gluten Free)

oh canada chex mix (gluten free) Snack
Oh Canada Chex Mix (Gluten Free)
  • Prep 15 min
  • Total 15 min
  • Servings 28
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Share the fun this Canada Day! Make this mix for your family and friends and everyone will be celebrating. ...MORE + LESS -

Ingredients

4 1/2 cups (1.125 L) Honey Nut Chex* cereal
4 1/2 cups (1.125 L) Rice Chex* cereal
2 cups (500 mL) whole cashews or peanuts
1/4 cup (50 mL) packed brown sugar
1/4 cup (50 mL) butter or margarine
1/4 cup (50 mL) maple syrup
1 tsp (5 mL) salt
1 cup (250 mL) dried cranberries
1/4 cup (50 mL) toasted sesame seeds

Steps

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  • 1
    In large microwaveable bowl, mix cereal and cashews.
  • 2
    In a 2 cup (500 mL) microwaveable measuring cup, microwave brown sugar, butter, maple syrup and salt uncovered on High about 1 1/2 minutes, stirring after 1 minute, until mixture comes to a boil. Stir butter mixture. Pour over cereal mixture; stir until evenly coated.
  • 3
    Microwave uncovered on High 4 minutes, stirring every minute. Stir in cranberries and sesame seeds. Microwave an additional 3 minutes, stirring every minute. Spread on waxed paper or foil to cool. Store in an airtight container.

Expert Tips

  • COOKING GLUTEN FREE? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Variations: Any of your favourite nuts or dried fruit combinations would work well in this recipe.
  • Oven Method: Heat oven to 250°F (130°C).  Spray large roasting pan with non-stick cooking spray.  Heat brown sugar, butter, maple syrup and salt in small saucepan over medium heat until boiling, stirring frequently.  Remove from heat and cool slightly.  Measure cereal and cashews into roasting pan and stir in butter mixture until evenly coated.  Bake 50 minutes, stirring every 15 minutes.  Remove from oven and while still hot, immediately stir in cranberries and sesame seeds.  Spread on waxed paper or foil to cool.

Nutrition Information

No nutrition information available for this recipe

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