Praline Crunch Snack Mix

from ButterYum

makes 10 cups

INGREDIENTS

• 21 ounce box (8 cups) quaker oatmeal squares cereal (brown sugar or cinnamon flavor)

• 2 cups pecan halves (or chop them up if you like)

• 1/2 cup Lyle’s golden syrup (*see notes for substitution)

• 1/2 cup brown sugar (*see notes)

• 4 tablespoons butter (*see notes)

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon baking soda

DIRECTIONS

• Preheat oven to 250F and place oven rack in center position.

• Spray a large roasting pan with nonstick spray; set aside.

• In a large mixing bowl, combine cereal and pecan halves; set aside.

• In a medium saucepan over high heat, stir golden syrup, brown sugar, and butter together until it reaches a full rolling boil; remove from heat and stir in vanilla and baking soda until bubbling subsides.

• Pour hot syrup over cereal and pecans and toss until evenly coated; transfer to prepared roasting pan.

• Bake for 1 hour, stirring every 20 minutes.

• Remove from oven and spread snack mix on silicone or parchment-lined half sheet pan to cool completely before serving.  Store leftovers in an airtight container at room temperature.

NOTES

• Light corn syrup can be used instead of Lyle’s golden syrup, but the flavor of Lyle’s is superior so I highly recommend using it.

• I prefer to use cinnamon flavored quaker oatmeal squares for this recipe, but the brown sugar variety can be used.

• Don’t skip the vanilla in this recipe - it really enhances the flavor.  Be sure to use the good stuff.

• Feel free to use light or dark brown sugar, as well as salted or unsalted butter.

adapted from quakeroats.com