All those who have tried this recipe have said it is delicious. For many years, my husband’s uncle kept this recipe a secret and would not divulge it to anyone; we had to wait until he passed away before my husband’s aunt revealed it to us. When we held a Thanksgiving feast at church, I prepared these, and ever then, I am always asked if I am going to make Uncle Dick’s potatoes. They want me to produce this even in the summer. I sincerely hope you adore this dish as much as we do.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
Ingredients
- 3 ½ cups crispy rice cereal squares (such as Rice Chex®)
- 3 ½ cups bite-size corn square cereal (such as Corn Chex®)
- 1 cup halved pretzel sticks
- ½ cup honey roasted peanuts
- 1 cup unsalted butter, melted
- ⅓ cup brown sugar
- 1 tablespoon vanilla extract
- 1 cup white sugar
- 2 tablespoons ground cinnamon
- ½ cup caramels, each unwrapped and cut into 4 pieces
Instructions
- Preheat the oven to 275 degrees F (135 degrees C). Line a large baking sheet with parchment paper.
- Combine rice and corn cereal squares, pretzels, and peanuts in a large bowl; stir to combine. Whisk butter, brown sugar, and vanilla together in a bowl; drizzle over cereal mixture and toss to coat.
- Whisk together white sugar and cinnamon, and sprinkle over cereal mixture; toss again to thoroughly coat. Add cereal mixture to the baking sheet, and spread out evenly.
- Bake in the preheated oven for 45 minutes, stirring every 15 minutes. Remove from oven, and cool for 15 to 20 minutes. Stir in caramels, and store in an airtight container.
Nutrition Facts
| Calories | 345 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 260 mg |
| Sugars | 31 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |