Cooking with Kate: Sweet and Salty Chex Mix Recipe

You'll love this famous mix from Catering Coordinator, Kate Rudasill, featuring Pedernales Brewery's Robert Earl Keen Honey Pilsner!

Sweet and Salty Chex Mix

Ingredients:
1 cup light corn syrup
1 ½ cup light brown sugar
¾ cup butter
1 pinch baking soda
Robert Earl Keen Honey Pilsner syrup (recipe below)
12 cups assorted cereals – Golden Grahams, Cheerios, Chex, Kix, or Crispix
4 cups mini pretzel twists
2 cups assorted nuts – pecans, peanuts, almonds, cashews

Directions:
Preheat the oven to 250°F. Lightly grease a large, rimmed cookie sheet or large roasting pan. In a very large bowl, mix assorted cereals, nuts, and pretzels.

In a medium saucepan over medium heat, bring corn syrup, butter, and brown sugar just to a boil, stirring to dissolve sugar. Remove from heat and add baking soda and beer syrup, mixing well. Carefully pour over cereal mixture and toss to coat.

Spread mixture in greased pans. Bake in preheated oven for 1 hour, stirring every 15 minutes. Remove from oven, spread on waxed paper, and cool completely. Store in airtight containers.

 

Robert Earl Keen Honey Pilsner Syrup
1 (12 oz) can REK honey pilsner (from Pedernales Brewing Company)
½ cup granulated sugar

In a large saucepan over medium-high heat, bring the beer just to a boil, stirring frequently. Reduce the heat to medium, keeping the beer at a low simmer for 30-40 minutes until the beer has reduced to about ½ cup, stirring every couple of minutes so that it does not burn. Remove the saucepan from the heat and add the sugar. Stir until the sugar has completely dissolved. Use immediately or cool completely and store in an airtight container.

Note: Syrup can be stored in the refrigerator for up to 6 weeks. Let come to room temperature before using.