Preheat oven to 375 degrees. Line a large rimmed baking pan with parchment paper; set aside. Combine cereal, popcorn, Fritos, and pretzels in a very large bowl; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Even if you aren't gluten-free, you're going to love this sweet and salty caramelly snack mix. It's packed with gluten-free pretzels and cheddar puffs, plus popcorn and milk chocolate stars. You'll keep coming back to this recipe time and time again.
Servings and Ingredients
Ingredients
Serves 20
| Quantity | Ingredient | Add |
|---|---|---|
| 4 c. rice Chex gluten free cereal | ||
| 2 c. gluten-free unseasoned popped popcorn | ||
| 2 c. Fritos original corn chips | ||
| 1 (8 oz.) pkg. Snyder's of Hanover Gluten Free Mini Pretzels | ||
| ¾ c. Hy-Vee light brown sugar, packed | ||
| ½ c. Hy-Vee unsalted butter | ||
| ¼ c. Hy-Vee light corn syrup | ||
| ½ tsp. Hy-Vee salt | ||
| 1 tsp. Hy-Vee vanilla | ||
| ½ tsp. Hy-Vee baking soda | ||
| 1 (4-oz.) pkg. Hippeas Organic Chickpea Puffs Vegan White Cheddar | ||
| 1 (12-oz.) pkg. Hy-Vee milk chocolate stars |
Things To Grab
- Large rimmed baking pan
- Parchment paper
- Medium saucepan
- Whisk
- Air-tight container, for storage
Directions
In a medium saucepan over medium heat, combine brown sugar, butter, and corn syrup. Continue whisking until sugar has dissolved. Stir in salt. Bring to a simmer; simmer 1 minute. Remove from heat and stir in vanilla and baking soda.
Pour caramel mixture over cereal mixture; toss well to combine. Spread mixture on prepared baking sheet and bake 15 minutes, stirring every 5 minutes. Remove from oven and allow to cool for 30 minutes.
Break apart any large pieces of cereal and toss with white Cheddar puffs and chocolate stars. Serve immediately or store in an air-tight container for up to 1 week.
Recipe Source:
Hy-Vee Test Kitchen