It’s that time of year again, when the birds start chirping and the smell of summer lingers in the air. This is personally my favorite time of year because the weather is perfect and there are plenty of birthdays and events to celebrate. My Birthday is in May and since it is around the corner I want to share this amazingly fun and easy recipe with you.
Now I don’t know about you, but I often have great intentions of channeling my inner ‘Martha Stewart’ and making a fabulous dish, only to find myself in the checkout lane 5 minutes before the party. Well, if you can relate, then this is the perfect recipe for you. It is super fun and easy. Plus kids love to help make it and everyone enjoys diving in to devour it. So the next time you need to whip up a quick snack, try this party favorite. You can find this recipe in the Tampa Bay Junior League’s very own, Capture the Coast cookbook, on page 47. Enjoy!
Capture the Coast, pg 47
5 cups crispy corn and rice cereal, such as Chex
3 cups Cheerios
4 cups fish-shaped cheese crackers
2 cups fish-shaped pretzel nuggets
2 cups “M & M’s” Chocolate Candies
1 cup peanuts 1 ½ cups pecan halves or pieces
1 cup (2 sticks) butter
1 cup packed brown sugar
Preheat the oven to 250 degrees. Combine the cereals, crackers, pretzel nuggets, peanuts and pecan halves in a large bowl and mix it well. Bring the butter and brown sugar to a boil in a saucepan. Boil until frothy, stirring constantly. Pour over the cereal mixture and toss to coat. Spread evenly in a large roasting pan. Bake for 10 minutes and stir. Continue baking for 45 minutes, stirring once or twice. Remove from the oven and cool to room temperature. Add the chocolate candies and toss well. Store in an airtight container.