Peppermint Crunch Mix

READY IN: 22mins
SERVES: 20
YIELD: 1/2 cup
UNITS: US

INGREDIENTS

Nutrition
  • 6
    cups popped popcorn (I use white natural)
  • 4
    cups Honey Nut Chex
  • 1
    (7 ounce) jar marshmallow creme
  • 20
    red hard peppermint candies or 20 green hard peppermint candies, crushed (1/2 cup, I crush them quite fine)

DIRECTIONS

  • Heat oven to 350°.
  • Spray cookie sheet with cooking spray.
  • Mix popcorn and cereal in large bowl; set aside.
  • Place marshmallow crème in medium microwaveable bowl.
  • Microwave uncovered on High about 2 minutes, stirring after 1 minute, until melted; stir again.
  • Pour over popcorn mixture; stir until evenly coated.
  • Sprinkle with candies.
  • Spread mixture on cookie sheet.
  • Bake 5 minutes; stir.
  • Bake about 5 minutes longer or until coating is light golden brown.
  • Spread on waxed paper or aluminum foil to cool.
  • Store tightly covered up to 2 weeks.
  • If you are in a pinch for time, buy an already popped bag of gourmet white popcorn.
  • Depends on the occasion, but I add red hots, or candy corn, or M&Ms or nuts.
  • Use your imagination.
  • BE SURE TO REMOVE ALL UNPOPPED KERNELS.
  • WE DON'T WANT ANY CHIPPED TEETH.