• 3 Ratings
Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
stand:
Overnight
Servings:
22
Yield:
11 cups
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Ingredients

Ingredient Checklist

Directions

The day before:
  • Line two 15x10x1-inch baking pans with foil; coat foil with cooking spray. Set pans aside.

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Instructions Checklist
  • In a large pot or Dutch oven combine brown sugar, butter, corn syrup, and salt. Cook and stir over medium-high heat until mixture comes to a gentle boil. Reduce heat to medium; cook for 3 minutes, stirring occasionally. Remove from heat. Stir in vanilla and baking soda. Stir in oat cereal, pretzels, corn cereal, almonds, and, if desired, dried cranberries until coated.

Instructions Checklist
  • Divide cereal mixture between the prepared baking pans; cool. Break mixture apart into bite-size pieces. Transfer to resealable plastic bags or airtight storage containers; seal or cover tightly. Let stand at room temperature overnight.*

Tailgate day:
  • Tote snack mix at room temperature. Provide moist towelettes when serving.

*Tip:

For longer storage, store at room temperature for up to 3 days.

Nutrition Facts

176 calories; total fat 9g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 11mg; sodium 246mg; potassium 118mg; carbohydrates 23g; fiber 2g; sugar 11g; protein 3g; trans fatty acid 0g; vitamin a 340IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 85mcg; vitamin b12 0mcg; calcium 61mg; iron 3mg.
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Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
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