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Sweet on peanut-free Cinnamon-Apple Chex Mix

Submitted by on Monday, 12 January 2009 One Comment

Sometimes I like to get an objective opinion on new recipes because the reviews in my house are predictable: Boots will fawn embarrassingly, Big Guy will reject in on sight and I’ll think of 10 ways I could have made it better.

So I’ll force part of a batch on a neighbor, just to get the perspective of new taste buds. That’s what I did with today’s Cinnamon-Apple Chex Mix.

I’m a Chex Mix fan from way back – far enough back, in fact, that I knew it before it was branded and was known simply as Nuts and Bolts.

It hasn’t been around the house in recent years, though, because the prefab varieties all either have peanut or a contamination warning and I hadn’t taken the time to figure out how to recraft the recipe to make I safe for Big Guy.

Peanut-free is simple enough, but I stumbled over garlic-free. Worcestershire sauce has garlic, and I hadn’t figured out a suitable substitute.

But then I discovered a whole new world of Chex Mix recipes. Yeah, I know. You’ve probably known for years, but I don’t get out much. And I don’t read the back of cereal boxes when I think I won’t be able to use the recipes printed there.

This version ain’t your momma’s Chex Mix — though my mom did tip me off to it. It’s sweet but not overly so, slightly caramel-y and fruity.

It’s also not the version on the back of the Wheat Chex box. I doubled the amount of goop, because I like to roast all the ingredients, not just the cereal. I had trouble finding peanut-free yogurt raisins, so I substituted regular. I did use almonds, but those easily could be left out. And I baked it instead of microwaving. The oven still is better for baked potatoes and Chex Mix.

The verdict:

Boots fawned, Big Guy rejected, and I thought of 10 ways I could have made it better.

It was a hit with the neighbor, though, who pushed a four-pound platter of dried fruit in my hands as I left. “You have to make me more of this! It’s perfect for munching at the computer.”

That’s exactly what I’m doing right now.

Cinnamon-Apple Chex Mix

  • 1 box of Wheat Chex cereal
  • 1 c. lightly salted almonds
  • 1 c. diced dried apple – remember, kitchen shears are your friend
  • 1 c. raisins
  • 1/2 c. butter or margarine
  • 1/2 c. packed brown sugar
  • 4 tbl.light corn syrup
  • 1 tsp. cinnamon

Combine cereal, nuts, apple and raisins in a large roaster or jelly-roll pan coated with cooking spray.  Microwave butter, brown sugar, corn syrup and cinnamon in at least a three-cup glass cup or bowl. Microwave for one minute, stir, then microwave again until boiling. Pour mixture over cereal mixture and stir until evenly coated.

Bake at 250 degrees for one hour, stirring every 15 minutes. Spread on waxed paper to cool.

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Copyright 2009 Debra Legg. All rights reserved.

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