You'll remember last Friday, I was ranting about snacks and the whatnot. Well! I got permission to post this family recipe, hurrah! My roommate's Mom used to make up a batch and mail her gallon-sized ziplocs of it to keep handy for munching on. As her roommate, I got snacks by proxy, and I begged for her Mom's recipe years ago.
I do need to warn you, though - This Chex mix is fairly addicting, and it's not what you'd call super healthy. But, the recipe is fantastic to keep on hand for when you need a snack with a little more oomf (to its credit, this Chex mix has a decent amount of protein, fiber, and carbs). Also, this recipe can easily be made gluten-free and veganized by swapping out the cereal and/or butter for ingredients that fit within your diet.
Peanut Butter Chex Mix
adapted from John's recipe
12 c. cereal (Chex, Cheerios, etc)
2 c. raisins
3 c. nuts (peanuts, almonds, etc)
⅔ c. natural peanut butter
½ c. unsalted butter
1 c. brown sugar
½ c. light corn syrup (or ½ c. honey + 2 Tbsp. water)
Preheat oven to 250o. Mix cereals, peanuts, raisins, and nuts in a large oven-safe bowl or roasting pan. Melt peanut butter, butter, sugar, and corn syrup in a small saucepan over medium heat (or in a microwave-safe dish). Stir constantly and heat until bubbly around edges. Pour over cereal mix and stir. Bake for 15 minutes. Makes 7 quarts.
I microwaved the sauce until melted, gave it a good stir, and continued heating until bubbly.
Pour the sauce over the cereal mixture, and fold with a
heat-safe spatula until the cereal mixture is evenly coated.
The recipe makes A. Lot.