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Southwestern Chex Brittle
1 cup firmly packed brown sugar
1/4 cup light corn syrup
1/2 cup water
1 teaspoon salt
3/4 cup cocktail peanuts
1/4 teaspoon baking soda
2 tablespoons butter or margarine
5 cups Corn Chex cereal
Heat brown sugar, corn syrup, water and salt to 250 degrees F (hard ball) in heavy 4-quart saucepan over medium heat.
Add nuts. Continue cooking over low heat to 285 degrees F (brittle in cold water). Stir constantly.
Remove from heat.
Mix in baking soda and butter.
Working quickly, stir in Chex to coat all pieces.
Spread onto greased baking sheet.
Separate into thin layer with greased fork.
Break into bite-size pieces.
Makes about 1 pound.
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