Honey chex

 Tried this recipe as a snack which is one of the things I miss eating. Sticking to just a meat, fruit, and vegie menu leaves me hungry for crunchy to munch on. These were major simple and good. I used half Corn Chex and half Rice Chex. 
 Using sweetened condensed milk made it easy as I did not have to cook a brittle. I would however recommend not doing this on a wet or humid day and maybe baking it a little longer. Next time, I am going to try some mixed salted nuts. My Grandson really liked these as they were not real sticky and he has braces so must be careful of what he is eating.
Do be sure to read the labels on the other ingredients you are using.

Chex® Brittle (Gluten Free)
Indulge in a lighter crunch and a distinctive taste you just can’t get from plain old peanut brittle.
8 cups Rice Chex® cereal
1 cup salted peanuts
1 can (14 oz) sweetened condensed milk (not evaporated)
1 teaspoon vanilla
  1. Heat oven to 325°F. Spray two 15x10x1-inch pans with cooking spray.
  2. In large bowl, mix all ingredients until evenly coated. Spread in pans in single layer.
  3. Bake 12 minutes. Spread on waxed paper to cool, about 15 minutes. Break into pieces. Store in airtight container.
Makes 20 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
All the ingredients are mixed in one bowl, so you can easily enlist the aid of any children in the house when making this recipe.
Substitution
Two cookie sheets with sides can be used. No sides on your cookie sheets? Line them with foil, crimping the edges so the mixture won't slide off when going in and out of the oven. Using nonstick foil eliminates the need for cooking spray.
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

  • Another recipe to try is this one only use Chex Gluten Free cereal instead of Crispix
    Christmas Brittle
    8 cups Crispix cereal
    1 cup walnuts
    1 cup pecans
    1 cup slivered almonds
    1 cup salted peanuts
    2 cups brown sugar
    1/2 cup white syrup
    1 cup margarine or butter (I used butter)
    ½ teaspoon baking soda
    Pinch of salt
    Pinch of cream of tartar
      Boil brown sugar, syrup and margarine for 4 to 5 minutes
    Add salt, cream of tartar and soda. Stir and pour over cereal and nuts. Put in 2 greased sheet pans (the wrappers from your butter or margarine work to grease your pan)  and bake 15 minutes at 300°F. Cool 10 minutes and break up. Can be stored in an air-tight container.

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