Best 10 Candied Cereal Mix Recipes

CANDY CEREAL TREATS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture until mixture resembles coarse crumbs (do not overmix)., Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12-14 minutes or until golden brown. Immediately sprinkle with marshmallows; bake 2-3 minutes longer or until marshmallows are puffed. Cool on a wire rack., For topping, in a large saucepan, combine the corn syrup, butter and peanut butter chips. Cook and stir over medium heat until chips are melted and mixture is smooth. Remove from the heat; stir in the vanilla, cereal, nuts and M&M's. Spread over crust. Cool before cutting.

TRAIL MIX CEREAL TREATS

Steps:

• Grease a 1/4 dry measuring cup and the cups the muffin tray with butter.
• Melt the butter in a large pot over medium heat. Add the marshmallows and a large pinch of salt and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat. Add the cereal, almonds, raisins and sunflower seeds and stir with a rubber spatula, making sure to scrape down to the bottom, until the cereal is completely coated. Let the mixture cool for a few minutes and then quickly fold in the candy.
• Use the prepared measuring cup to mound the mixture into the cups of the prepared muffin tray. Pat the domes together gently to help the treats hold their shape. Let sit at room temperature until firm, about 30 minutes.
• Store at room temperature in an airtight container for up to 3 days.

SWEET PARTY MIX

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease a large roasting pan.
• In a large bowl, mix crispy corn and rice cereal, slivered almonds and toasted, chopped pecans.
• In a medium saucepan over medium heat, melt the butter and mix with dark corn syrup and light brown sugar. Pour the mixture over the crispy corn and rice cereal mixture. Stir and shake to coat all the nuts and cereal.
• Pour the coated mixture into the prepared roasting pan. Stirring approximately every 15 minutes, cook 1 hour in the preheated oven. Cool on wax paper, and store in airtight containers.

CANDY SNACK MIX

Steps:

• In a large bowl, combine the peanuts, cereal and raisins. In a microwave, melt the butter, candy coating and peanut butter; stir until smooth. Pour over cereal mixture and toss to coat. , Working in batches, place sugar in a large bag; add coated mixture. Close bag and shake to coat. Spread onto baking sheets; sprinkle with M&M's. When cool, store in airtight containers.

CANDIED DILLS

Steps:

• Remove and reserve half the pickles from their container. Pour approximately 1/2 the sugar over the pickles. Pour in 1 tablespoon pickling spice and 1 teaspoon ground cinnamon. Repeat with remaining pickles, sugar, pickling spice and cinnamon.
• Seal the jar and refrigerate. Turn approximately every six hours for 24 hours to help dissolve the sugar. Serve when the sugar has dissolved.

CANDIED PECAN CHEX™ MIX

Steps:

• Preheat oven to 300° F. Line two large baking sheets with parchment paper.
• In a mixing bowl, whisk together sugars, cinnamon, salt and cayenne until evenly combined; set aside. In second large mixing bowl, combine Chex™, pecans and pretzels. Add in the egg whites, and toss for 1-2 minutes, or until the mixture is evenly coated. Add the sugar mixture, and continue tossing until the mixture is evenly coated.
• Spread the mixture out evenly on the two prepared baking sheets. Bake for 20 minutes, then remove from the oven and toss the mixture for even cooking, breaking up chunks if needed. Bake for an additional 20-25 minutes, or until the mixture is crisping up and is no longer moist. (It will continue to crisp as it cools.) Remove from the oven and place on a cooling rack until the mix reaches room temperature.
• Break the mix up into small pieces if desired, then serve immediately or store in a sealed container for up to 2 weeks.

PECAN AND WALNUT HOLIDAY NUT MIX

Steps:

• Preheat oven to 300°F. Line a heavy large baking sheet with a silicone liner or foil. Combine the pecans, walnuts and pumpkin seeds in a medium bowl. Stir the brown sugar, oil, water, chili powder and salt to blend in a small bowl. Drizzle 2 tablespoons of the brown sugar mixture over the nut mixture and toss to coat. Spread the nut mixture out into a single layer on the prepared baking sheet. Bake the nut mixture until it's beginning to turn golden brown, about 10 minutes. Meanwhile: Toss the cereal and cranberries with the remaining brown sugar mixture in the same bowl (no need to wash). Add the cereal mixture to the nut mixture on the pan and spread out into a single layer. Roast in the oven until golden brown and glazed, about 12 minutes longer. Cool completely. Toss to combine. Transfer to jars and seal tightly. (Mix can be made up to 2 weeks ahead.)

CHOCOLATE COVERED CEREAL

Steps:

• For the oat cereal: Line 2 rimmed baking sheets with parchment paper.
• Place the cereal in a large bowl. Pour about half of the tempered chocolate over the cereal and, using a rubber spatula, toss the cereal around to coat evenly. The chocolate will begin to set. When the first coating has set, pour in the remaining chocolate and again toss to coat evenly.
• Working quickly while the chocolate is still pliable, scoop up small mounds of the cereal and place them on the prepared baking sheets. Set aside for about 30 minutes (or place the baking sheets in the refrigerator for no more than 10 minutes to speed the setting).
• Layer the cereal clusters, separated by sheets of waxed paper, in an airtight container and store at room temperature for up to 2 weeks.
• For the corn flake cereal: Crunch up the cereal by hand, so as to break them up, but not pulverize them into crumbs. Add the crumbled cereal to the bowl of chocolate and toss to coat evenly.
• Drop the cereal by rounded spoonfuls onto a parchment lined baking sheet. Place the sheet into the refrigerator to help the cornflake clusters set.
• Package as you wish!

SWEET, SPICY AND SALTY CANDIED NUT MIX

Steps:

• Melt the butter and sugar in a large skillet over medium heat and add the salt. Add the almonds, cashews, peanuts, pecans, chili powder, cinnamon, cumin and cayenne. Cook until the sugar is melted and the nuts are fragrant, 5 to 6 minutes. Add the rosemary and toss. Immediately spread the nut mixture on a parchment-lined baking sheet. Cool completely, and then serve.

WHITE CHOCOLATE PARTY MIX

Steps:

• In the top of a double boiler over simmering water, slowly melt the white chocolate. In a large bowl, combine cereals, pretzels, peanuts and candy coated chocolates. Slowly pour the chocolate over the cereal mixture and stir to evenly coat.
• Spread the mixture onto wax paper and cool. Break into small pieces, store in an air-tight container and refrigerate to keep fresh.