CARAMEL CEREAL CLUSTERS

Do you need some sweetness today?

Is the heat and humidity zapping your energy?

If so . . . Don’t Despair . . . Make this addictive little snack!

Caramel Cereal will bring a Big smile to your face. This is a family favorite, that we make often.  In fact, it just might be the perfect sweet treat for your 4th of July Celebration.  The recipe actually calls for cherrios, but I substitute rice crispies instead.  This chewy caramel treat gets gobbled up in a hurry.  The homemade caramel is soooo good, that I often make it to dip apples in as well.  It’s made with Whipping Cream, and is smooth and creamy. 

CARAMEL CEREAL CLUSTERS 

 INGREDIENTS:

2 cups Sugar
1 3/4 cups light Karo syrup
1/2 Cup Butter (1 stick)
1/2 Cup Margarine (1 stick)
1 Cup Whipping Cream
1 cups sliced almonds or other nut
2 tsp. pure vanilla
 
Bring sugar, karo syrup, butter & margarine to a boil over medium heat, stirring constantly. Make sure that sugar is well dissoved, then stir in the whipping cream, & stir often while boiling.
Cook to a soft ball stage – 234° or until a small amount of syrup dropped into chilled water forms a SOFT BALL . Remove from heat & add 2 teaspoons good vanilla and sliced almonds.
 
Pour caramel mixture over:
 
5 cups rice chex
5 cups corn chex
5 cups kix cereal
5 cups rice crispies or cherrios
 
 
Mix the caramel and cereal together in large bowl. Pour out onto 2 lg. buttered cookie sheets. Let cool completely. ( I cover my cookie sheets over night with clean towels, then in the morning you can break the caramel cereal apart and store in ziploc bags or covered bowl.
by

by Get Off Your Butt and BAKE

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  • Natalie - 06/30/2010 - 4:31 pm

    Mmm this looks delicious, i love the photograph youve taken too, its excellent.ReplyCancel

  • ingrid - 07/01/2010 - 10:26 am

    Okay, this does look yummy but it’s thoughts of that caramel that has me drooling. LOVE caramel.
    ~ingridReplyCancel

  • Jessica - 07/04/2010 - 5:49 pm

    This is so yummy. Made some for tonights backyard fireworks bash. Hope you can make it.ReplyCancel

  • chanda - 11/03/2012 - 11:36 pm

    This looks so good! I’ll have to wait until the old diet is over to indulge though. Maybe for Christmas! can you tell me….does this get dry like caramel corn, or does it stay sticky/chewy? I prefer the former. Thanks so much!ReplyCancel

    • Get Off Your Butt and BAKE! - 11/04/2012 - 2:27 pm

      Hi Chanda,

      It will all depend on how long you want to cook the caramel. I like to cook it a bit more than “soft ball stage”.
      It’s chewy but not sticky…you will love this!

      JonnaReplyCancel

  • chanda - 11/04/2012 - 10:42 pm

    Thanks for your quick reply, Jonna! Sounds delish!!!ReplyCancel

  • April - 02/15/2016 - 4:40 pm

    Yum, this looks so delicious. Have you tried making it with all butter instead of butter and margarine? Approximately how long does it take to get to soft ball stage?ReplyCancel

    • Get Off Your Butt and BAKE - 02/16/2016 - 2:15 pm

      Hi April,

      The original recipe is half margarine and half butter for some reason, but I often use all butter. It works just great.
      This is so darn good! It’s addictive and everyone loves it in our family. It’s better the 2nd day in fact.
      I would say cooking on medium heat the caramel takes approximately 15 minutes. Not long at all.
      Yum!

      JonnaReplyCancel