A lightly spiced sugar syrup binds this snack mix. This appetizer or snack mix is lighter tasting and easier to make than caramel corn.

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Ingredients

Directions

  • Combine sugar, water, butter, and cinnamon in a 5- to 6-quart Dutch oven. Bring to boiling over medium heat, stirring constantly. Continue to cook for 4 minutes more, stirring occasionally. Remove syrup from heat.

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  • Add the popcorn, cereal, cashews, and raisins to the syrup; stir quickly to coat all ingredients evenly. Spread coated popcorn mixture in a single layer on 1 or 2 large baking sheets lined with waxed paper or parchment paper. Cool completely. Break up any large pieces. Store in an airtight container at room temperature for up to 3 days. Makes 12 cups.

Nutrition Facts

117 calories, (1 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 3 mg cholesterol, 48 mg sodium, 20 g carbohydrates, 1 g fiber, 15 g sugar, 2 g protein.


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