6 cups Rice Chex
6 cups Corn Chex
6 cups Crispix
1 cup butter (no substitutions)
1 cup brown sugar
1/2 cup corn syrup
1 tsp vanilla
Heat oven to 250. Combine cereal in a bowl. In medium saucepan combine butter, brown sugar and corn syrup. Stir constanly until boiling. Reduce heat and simmer for 5 minutes stirring occasionally. Remove from heat and add vanilla. Pour over cereal and stir to coat. Spread onto greased cookie sheet(s). Bake for 1 hour stirring every 15 min. Put on wax paper to cool. Break apart while cooling.
Helps: I usually use two aluminum roaster pans, easy to stir and easy clean up.
I prefer the cereal a little more coated, so i use 1.5 times the sauce (ie 1.5 cup butter, 1.5 cups brown sugar, 3/4 corn syrup and 1.5 tsp vanilla.)
