- 1/4 cup vegetable oil
- 1/2 cup popcorn kernels
- 1/4 cup sugar
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 2 cups Cinnamon Chex Cereal
- 1 cup confectioners sugar
- 1 tablespoon water
Heat the vegetable oil on medium high heat, in a large pot with a tight fitting lid. Add popcorn kernels. Sprinkle sugar and cinnamon over the kernels and close the lid. Shake the popcorn continuously to prevent burning. When the popcorn stops popping (about 3 to 5 minutes), pour the popped corn onto a large baking sheet. Sprinkle with salt. Pour Cinnamon Chex cereal over the popcorn and gently stir with your hands to combine.
In a separate bowl, whisk together the confectioners sugar and water. Drizzle the icing over the popcorn and Chex. Allow the icing to harden before packaging in zipper seal bags.
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