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    ROLO® Peanut Butter Sweet and Salty Trail Mix

    ROLO Beurre d'arachide, recette de mélange montagnard au chocolat. Doux, croquant et salé, tout ce dont vous pourriez avoir envie dans une collation.
    ROLO Beurre d'arachide, recette de mélange montagnard au chocolat. Doux, croquant et salé, tout ce dont vous pourriez avoir envie dans une collation.
    Everything you could ever crave in a snack: sweet, salty, crunchy and- best of all- ROLO® Peanut Butter!
    Prep time:
    Cook time:
    Total time:
    Servings: 14
    Skill level: Beginner

    What you need

    3 pkg (68 g each) ROLO® Peanut Butter, chopped
    6 cups (1.5 l) puffed corn cereal squares
    6 cups (1.5 l) small pretzel twists
    2 cups (500 ml) roasted unsalted peanuts
    1 cup (250 ml) butter
    1 cup (250 ml) brown sugar
    1/3 cup (75 ml) corn syrup
    1 tsp (5 ml) baking soda
    3/4 tsp (4 ml) ground cinnamon
    1/2 tsp (2 ml) flaked sea salt (optional)

    How to prepare

    Instructions

    Preheat oven to 300°F (150°C). Toss together cereal, pretzels and peanuts. Spread onto large rimmed baking sheet. Set aside.

    Combine butter, sugar and corn syrup in a heavy-bottom saucepan set over medium heat. Bring to a boil. Cook, stirring constantly, for 3 minutes. Remove from heat; while wearing oven mitts, stir in baking soda (mixture will bubble vigorously). Stir in cinnamon.

    Pour caramel over cereal mixture; stir to coat evenly. Bake for 20 to 25 minutes or until golden.

    Remove from oven and immediately scatter ROLO® Peanut Butter over top and sprinkle with salt, if using. Cool completely. Break into clusters.

    Tips

    Storage

    Store in an airtight container, at room temperature, for up to 2 weeks.

    Spice it Up

    For snack mix with a bit of a kick, omit cinnamon and stir 1 tsp (5 mL) Louisiana-style hot sauce into caramel.

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