This recipe won first place over all in our 2017 Iowa State Fair Snack Mix Contest.

INGREDIENTS

4 Cups chocolate rice cereal*
4 Cups rice cereal*
1 package caramel candy balls
1 Cup brown sugar
1/2 Cup butter
1/3 Cup corn syrup
1/2 tsp baking soda
1 tsp Coffee Extract
2 tsp Espresso Balsamic Vinegar
1 tsp Fleur De Sel

For the snack mix drizzle
2 Tbsp Sweet Caramel Seasoning
3/4 Cup Powdered Sugar
Water
2 tsp Espresso Ground Coffee

STEPS

Preheat oven to 250°F. Toss dry cereals together and spread out on a cookie sheet.

In a large pan, melt butter, corn syrup, and brown sugar, stirring to combine over medium-low heat. When brown sugar is dissolved, add the baking soda. Turn off the heat. Add the coffee extract and espresso balsamic. Stir well and pour mixture over the cereal. Toss so that all cereal is covered in the coffee-butter-sugar mixture.

Bake coated cereal in the low oven for 1 hour, stirring every 15 minutes. Add the caramel chocolate balls to the cereal, toss briefly to combine, and return baking sheet to oven for an additional 2 minutes. Remove from oven and sprinkle snack mix with Fleur De Sel.

Mix the Sweet Caramel Seasoning and powdered sugar together, adding just enough water to make a drizzle. Spoon drizzle into a baggie. Cut the corner off the baggie, and use bag like a pastry piping bag to drizzle the topping on the snack mix.  Add a finishing sprinkle of  ground espresso / espresso powder on top of the snack mix.

 

*”Chex”-style cereal

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