Caramel Cinnamon Churro Chex Mix is by far the most requested party mix we’ve ever made. Traditionally Churros are made by piping a sweet dough into hot fat and fried to crispy perfection then rolled in cinnamon sugar and eaten piping hot this Churro snack mix offers the wonderful crisp texture and flavor, without the frying!
This is one of those recipes that it helps to have the ingredients pre-measured prior to cooking. The following recipe uses light corn syrup (you can make your own if you prefer!) or if you’d like you can use honey in place of the corn syrup.
A few years ago I received this excellent Silicone Spatula with built in thermometer as a stocking-stuffer; it helps ensure that I never accidentally over-cook or overheat recipes like this one.
4 1/2 c. Rice Cereal
4 1/2 c. Corn Cereal
1 cup of packed brown sugar
1 stick Real Butter
1/4 cup Light Corn Syrup
1/4 tsp baking soda
Mix the following together in a small bowl and set aside:
2/3 c. Granulated sugar
2 tsp of cinnamon
Preheat the oven to 350F
Measure the cereal into a large (heat safe) bowl. Line a baking sheet with parchment paper or a Silpat and set aside.
In a saucepan over medium heat combine butter, brown sugar, corn syrup bringing the mixture to a rolling boil, stirring constantly. Boil exactly 1 minute. Remove from heat and add the baking soda, stirring to incorporate.
Immediately pour the mixture over the cereal stirring to evenly coat.
Transfer it to the prepared cookie sheet and sprinkle generously with the cinnamon sugar mixture.
Bake 5 minutes, flip with a spatula and bake an additional 3 minutes.
Cool completely before breaking into pieces and transferring to an airtight container or zip-close bag for storage.