This recipe took 2nd place at our Chocolate Snack Mix Competition in 2014.
8 Cups Chocolate Chex Cereal
1 Cup Carmel Bugles
1 Cup peanuts
1 Cup brown sugar
1/2 Cup margarine (do not use butter)
1/4 Cup white corn syrup
1/2 tsp baking soda
2 Tbsp cocoa powder
1/2 tsp Chinese Five Spice Powder
Coarse Sea Salt, to taste
Preheat oven to 250 degrees.
Combine Chex, Bugles, and peanuts in a large bowl; set aside.
Combine brown sugar, margarine and corn syrup in a medium sauce pan. On medium heat bring sugar mixture to a rolling boil for 2 minutes, stirring constantly. Remove from heat. Stir in baking soda- mixture will “fizz up” – stir till frothy. Whisk in the cocoa powder and Chinese Five Spice Blend.
Pour sugar coating over cereal mixture and toss till thoroughly covered. Spread snack mix on rimmed baking sheet. Bake at 250 degrees for 15 minutes, stirring after 7 minutes for even toasting.
Remove baking sheet from oven and sprinkle on a little sea salt, to taste. Use spatula to loosen sweet snack mix from baking sheet. Allow to cool thoroughly before serving. Store leftovers in airtight container.