I saw the package of Turtle Chex and wanted to try them. I didn’t love them, so decided to make my own. I left out the popcorn and the pretzels changed the peanuts to pecans, topped them with my grandmother’s caramel corn recipe and now I love them. I bet you will too.
1 ½ cup sugar 2 cups brown sugar 3/4 cup dark corn syrup (light syrup is ok) 1 cup water 3/4 teaspoon salt 3/4 cup butter cut into pieces 1 teaspoon vanilla 1 ½ teaspoon baking soda 1 ½ Cup toasted salted pecans, or peanuts 1 package Chocolate Chex (14 1/4oz size) 1 ½ Cups m&ms
Place Chocolate Chex and nuts into a VERY large bowl. In a heavy saucepan combine sugar, brown sugar, corn syrup, salt and water. Stir to combine. Heat over medium, cover pan and bring to a boil. Boil for 2 minutes to wash down sides of pan, to make sure sugar is dissolved. Remove lid. Cook to firm ball stage, 250 degrees. (PLEASE NOTE that is 240 degrees at 5,000 feet.)
Remove from heat. Add soda, butter and vanilla. Don’t be surprised as it will foam up. Stir with a heat proof spatula or wooden spoon until butter is melted. Pour caramel over cereal and nuts. Stir until well coated. Pour out on a sheet of waxed paper to cool.
If you like your popcorn less sticky just place popcorn on parchment lined cookie sheet and bake at 225º for 15 minutes. Stir to combine more. Pour onto another piece of parchment or waxed paper.
While still hot, sprinkle the m&ms on the top. Let cool and enjoy.
**Gluten Free as is.