Crack Mix: Difference between revisions
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Mix the Crispex, pretzels, and nuts into a roasting pan or large bowl. Set aside. | Mix the Crispex, pretzels, and nuts into a roasting pan or large bowl. Set aside. | ||
Heat the butter, brown sugar, and marshmallows in a pot on the stove and stir until well combined. Remove from heat and mix into the other ingredients. If mixed into a bowl, pour out into a large baking dish or large baking sheet with sides. | |||
Bake at 250° for 30 minutes, stirring every 10. Cool on wax paper about 30 minutes, and break up with a wooden spoon. | Bake at 250° for 30 minutes, stirring every 10. Cool on wax paper about 30 minutes, and break up with a wooden spoon. | ||
[[Category:Snacks]] | [[Category:Snacks]] | ||
Latest revision as of 18:08, 9 December 2023
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 30 min @ 250° |
| Source | Tricia Thrasher |
| Yield / serves | 20+ servings |
| Rating | Delicious |
Tricia brought this to Deep Portage in 2023 for the adults. It was the first one that disappeared out of all the snacks that were brought, including the Gingerbread White Chocolate Blondies that we brought (that Dr. Green wanted the recipe for).
Ingredients
- 8 c Crispix
- 2 c pretzels
- 12 oz peanuts or mixed nuts
- 1 c salted butter (2 sticks)
- 1 c brown sugar
- 20 large marshmallows
Preparation
Preheat oven to 250°.
Mix the Crispex, pretzels, and nuts into a roasting pan or large bowl. Set aside.
Heat the butter, brown sugar, and marshmallows in a pot on the stove and stir until well combined. Remove from heat and mix into the other ingredients. If mixed into a bowl, pour out into a large baking dish or large baking sheet with sides.
Bake at 250° for 30 minutes, stirring every 10. Cool on wax paper about 30 minutes, and break up with a wooden spoon.
