Maple-glazed popcorn snack mix
1½ oz, coarsely chopped
Plain air popped popcorn (prepared without oil)
Ready to eat puffed wheat
2 cup(s), use a seven-whole-grain and sesame cereal (kashi)
Packed light brown sugar
- Preheat the oven to 350°F. Toast the almonds in a single layer on a small baking sheet until just golden and fragrant, 4–5 minutes. Transfer the almonds to a plate to cool. Reduce the oven temperature to 250°F.
- Spray a large baking sheet and a glass baking dish or bowl with nonstick spray. Combine the popcorn and cereal in the baking dish. Place in the oven to warm.
- Combine the brown sugar, maple syrup, and cinnamon in a small nonstick saucepan. Bring to a boil over medium heat. Cook until the mixture reaches 250°F on a candy thermometer (hard ball stage). Stir in the butter and cook until the mixture reaches 280°F (hard crack stage).
- Remove the popcorn mixture from the oven. Quickly and carefully pour half the glaze over the mix, tossing with a metal spoon. Sprinkle the nuts over the mix and pour on the remaining glaze, tossing to coat evenly. Spoon the mixture onto the sprayed baking sheet, spreading out and breaking into small clumps. Cool completely, then store in an airtight container. Yields 3/4 cup per serving.