Snack Mix-A-Lot

RYANN’S SNACK MIX

Once upon a time I was surfing the Quaker website (like you haven’t) and discovered their Snacker Jax recipe. After making it approximately 1 million times, I’ve modified it to suit my taste and efficiency standards. Enjoy!

Ingredients:

  • 8 Cups of Quaker Oatmeal Squares cereal (regular, brown sugar or cinnamon flavor)
  • 7 Cups of Honey Nut Chex cereal
  • 7 Cups of popcorn (such as Jays O-KE-DOKE white popped popcorn)
  • 8 Tablespoons (1 stick) butter
  • 1 Cup firmly packed dark brown sugar
  • 2 Tablespoons dark corn syrup
  • 2 Tablespoons molasses
  • 1 Teaspoon vanilla
  • 1 Teaspoon baking soda

Directions, long version:

  1. Heat oven to 250°F.
  2. Gather ingredients. Loosen the lids on the molasses and the vanilla. Trust me.
  3. Line two 13 x 9-inch baking pans with parchment paper. Sure, you could spread the mix out on four cookie sheets, but that would double your baking time. You deserve to have snack mix sooner than later.
  4. Combine cereal and popcorn in large bowl, stir a few times and set aside. It’s acceptable to sneak a piece or two of cereal and popcorn for quality control purposes.
  5. In small saucepan, melt butter over medium heat. While it’s melting, measure your brown sugar.
  6. Stir brown sugar, corn syrup and molasses into melted butter. Bring to a boil. Stir well.
  7. Boil 2 minutes without stirring. You will be tempted to stir. Fight the urge. YOU ARE STRONGER THAN THE SAUCE.
  8. Distract yourself from stirring by measuring out the baking soda. You could even put away the brown sugar, corn syrup and molasses, making it seem like you are ready for your own cooking show, or have magical powers.
  9. Remove from heat. Add vanilla and baking soda; mix well. Be amazed at the transformation! Science!
  10. Immediately pour over cereal mixture; stir with wooden spoon to evenly coat all pieces with syrupy goodness. If you are a speedy stirrer, pour half of the sauce, stir the cereal and pour the rest of the sauce into the bowl.
  11. Spread the snack mix into two 13 x 9 inch pans.
  12. Bake 1 hour, stirring every 20 minutes. Place pans on top of oven to stir. You might be tempted to just pull the rack out and stir the pans while still in the oven. This will result in kamikaze pieces leaping to their death on the bottom of the oven or pieces landing on the kitchen floor. If you don’t like dog hair in your snack mix, stir on top of the oven.
  13. Cool completely.
  14. Well, not really. You can sample it now. I’m sure you made it for a special purpose, so you should test it, just to be sure. It’s good to have standards.
  15. When it is completely cooled (if there is any left), store tightly covered at room temperature.
  16. After snack mix is eaten, crumbs left in bottom of container can also be used as ice cream topping. Do it. For the planet.

This recipe makes enough to make some for giving away and keeping for yourself. Although I would never judge you for just keeping it for yourself.
Directions, short version:

  1. Heat oven to 250°F.
  2. Line two 13 x 9-inch baking pans with parchment paper.
  3. Combine cereal and popcorn in large bowl, stir a few times and set aside.
  4. In small saucepan, melt butter over medium heat.
  5. Stir brown sugar, corn syrup and molasses into melted butter. Bring to a boil. Stir well.
  6. Boil 2 minutes without stirring.
  7. Remove from heat. Add vanilla and baking soda; mix well.
  8. Immediately pour over cereal mixture; stir with wooden spoon to evenly coat all pieces with syrupy goodness. If you are a speedy stirrer, pour half of the sauce, stir the cereal and pour the rest of the sauce into the bowl.
  9. Spread the snack mix into two 13 x 9 inch pans.
  10. Bake 1 hour, stirring every 20 minutes.
  11. When it is completely cooled, store tightly covered at room temperature.