Cinnamon Churro Chex Mix

At my house we love, Chex Muddy Buddies, or as we call it, Puppy chow.  It's one of those treats I can throw together quickly.  So I almost always have all the ingredients on hand.  When Chex cereal goes on sale, I stock up.

So I had been seeing a few variations around on the internet.  I found this cinnamon version over at The Double Dipped Life and gave it a try.  It was a hit.  We have made it several times.  The recipe calls for cinnamon chips.  If you haven't seen them they are sold next to the chocolate chips.  Most stores carry them now.

If you love cinnamon and sugar.  Make some soon.

Cinnamon Churro Chex Mix

9 cups rice Chex cereal
1 cup cinnamon chips
1/4 cup butter
1 cup powdered sugar
1/4 cup sugar
1 1/2 tsp. cinnamon


In a microwavable bowl, cook chocolate chips and butter for 1 minute. Stir until smooth. If the mixture still has some lumps, microwave about 30 seconds longer. Place cereal in a large bowl. Slowly pour cinnamon and butter mixture over cereal, stirring until evenly coated. In a small bowl, combine powdered sugar, sugar, and cinnamon. Sprinkle sugar mixture over cereal and stir gently to coat evenly.  Pour onto a cookie sheet to cool.  It probably won't cool before the eating begins.

Requested Recipe - Caramels

I've had a few requests for my caramel recipe.  Caramels are just about my favorite food.  Can you consider caramels food?  If not, they are my favorite treat.  They are definately a treat.  I've tried several recipes, but this one is my favorite.  It is a recipe from my husbands Aunt Marie.  She introduced me to these little goodies more than 25 years ago and it's the recipe I keep coming back to.  I've adjusted the recipe a little, but it's nearly the same. 

Aunt Marie's Caramels

2 cups sugar

1 cup white karo syrup

1/4 tsp salt

2 cups whipping cream

1/2 cup butter

2 tsp vanilla

Mix together sugar, corn syrup, salt and 1/2 of the cream in a heavy saucepan.  Cover and bring to a boil at medium heat.  Remove lid. Add remaining cream gradually, slow enough that it never stops boiling.  Allow it to thicken after each addition.  When all of the cream has been added, use a candy thermometer and cook to 234 degrees. Aunt Marie says you must continuelly stir during this stage but I have found that occasionally stirring works just fine.  Just don't scrape the edges of the pan while stirring.  Once it reaches 234 degrees add butter and vanilla.  Stir quickly to melt butter and bring back to 234 degrees.  Immediately pour into a buttered 9x9 inch pan without scraping the cooking pan.

Cool completely and cut into 1 inch squares.  Wrap and enjoy!  Yum!