More About This Recipe
And you thought you'd had Chex Mix before.
You guys, can you feel it?
Can you feel fall coming? Because I totally can ... and well, I am excited. The thought of the cool brisk air, the crunchy orange and red leaves under my feet and all the crisp apples is driving my crazy.
I know that we still have a week or so left before fall officially starts, but where I live, you can definitely tell the weather is changing. Mornings and nights are cool, the long days of sunshine are now interspersed with cozy rain and, sadly, the sun is setting earlier and earlier with every day.
All signs point to the changing of the seasons.
With the slightly cooler weather and rainy days, I've been craving the comfy, inviting flavors of cinnamon. Cinnamon to me is fall. A great reason to bake up a batch of fresh snickerdoodles cookies and make a batch of homemade snickerdoodle Chex Mix. Yes!
Okay, let’s get started because this stuff is so good.
Preheat your oven to 350ºF. To make the snickerdoodle cookies, add cinnamon and sugar to a bowl. Knead the flour (sorry, I forgot the flour in the photos) into the cookie dough and roll the dough into teaspoon-sized balls.
Add all but two teaspoons of the cinnamon sugar to a gallon size zip-top bag. Reserve the remaining two teaspoons of cinnamon sugar for later. Add the cookie balls to the bag and seal it. Gently toss the balls with the cinnamon sugar until all of the cookie balls are coated.
Place the little cookies on a baking sheet about 1 inch apart. Bake for 5 minutes or until just set. Allow to cool.
Meanwhile, make the caramelized pecans. Place the brown sugar, corn syrup (not pictured), and butter in a heavy-bottomed skillet. Place the skillet over medium heat and stir the mixture until it comes together and bubbles.
Add the nuts and toss well, then cook for 5-8 minutes or until the nuts are toasted and caramelized. Stir the nuts often so they don't burn.
Remove the nuts from the skillet to a plate lined with wax paper and let cool.
Time to get out the Chex cereal!
In a large bowl, toss together the cereals, melted butter, vanilla and 1-2 teaspoons of the remaining cinnamon sugar from earlier. (Do not add the pecans.)
Toss well and spread out between two cookie sheets. Bake for 15 minutes at 300ºF, stirring once or twice during cooking. Remove and allow to cool. Once cool, add the cereal, little cookies and pecans to a large bowl and toss well.
Serve this Chex Mix in cute fall bowls and people will go crazy for this. It’s the perfect autumn snack!