Recipe - Churro Chex Mix

Happy 4th of July, Sisters!

You know those long, crispy, insanely expensive cinnamon pastries the kids are always begging for at fairs, ball games, or other outdoor summer events?  If you don't know what I'm talking about, here's a picture:

Does this ring a bell? It's called a Churro, and my son, Dylan, is crazy for them.  One of our favorite family stories is a time when it became apparent that he wasn't paying attention while instructions were being doled out, and his excuse was a dreamy, "I'm sorry--I wasn't listening. . . I was thinking about Churros!"  Well a kid like that deserves a Churro once in awhile, even on his mission, so I figured out a way to send him a reasonable substitute.  It's called Churro Chex Mix, and it's perfect for packing up and shipping off to lands afar (or San Diego, as the case may be).  It's pretty addicting, so be sure to send enough for the companion as well.  I sent mine in a large Rubbermaid canister that I don't care if he throws away.  I think it will stay fresh a lot longer than cookies.  It's sweet, cinnamony, and not too messy, which qualifies it as a desirable take-along treat for summer events--the fireworks, road trips, camping, or whatever is on the agenda for your gang.  And since it's technically cereal, it could even masquerade as a church snack packed for the toddler when you actually plan to sneak a few crunchy bites yourself between Sunday meetings.  (Not really.  I would never suggest such a thing).

By the way, if you plan to send this to your missionary, make two batches, as you'll want to send half and keep half for the rest of the fam.  See the amazingly easy instructions below, and have a safe and fun holiday!

(These are the faces of two happy elders after opening their Churro Chex Mix.  Mine is on the right.)

Churro Chex Mix

One 12 oz box Corn Chex

1 cup packed Brown Sugar

1 stick Butter
1/4 cup Corn Syrup
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
2/3 cup White Sugar
2 teaspoons Cinnamon

First, turn oven to 350 degrees, and pour the box of Chex into a large bowl.

Spray a cookie sheet or hotel pan with cooking spray. 

In a small bowl, mix the Cinnamon into the White Sugar and set aside.

Now measure out your Brown Sugar, packing it into the cup. 

In a saucepan, melt the Butter and stir in the Brown Sugar and Corn Syrup. 

Stir together and boil for one minute. 

Have the Salt and Soda pre-measured into a small bowl, and add into the pan, stirring well. 

Now pour the syrup mixture over the Chex.  

Stir to coat evenly. 

Pour this out into your prepared pan. 

Spread out evenly in the pan and sprinkle with 1/2 of the cinnamon-sugar mixture.

Bake at 350 degrees for 8 minutes.  Remove from oven and flip with spatula the best you can.  (By the way, if you don't have a hotel pan, I would suggest it as your next kitchen purchase. I have four of these, which may be a bit excessive, but they have so many uses that I really don't know how I'd get by without at least one.  In this case, it makes it so much easier to stir the Chex mixture without it falling over the sides).

Now sprinkle on the rest of the cinnamon-sugar.

This may seem like a lot of cinnamon sugar, but use it all.  Now place back in the oven and bake another 8 to 10 minutes.

Dump into a large bowl to cool.  (Note: If you leave it in the pan you cooked it in to cool, it might stick and be hard to remove without crushing it. You could put it back into the same bowl you mixed it up in, but be sure to wash and dry the bowl first so it doesn't stick). When it is completely cool, place in a container with a lid.

But first, hide some away for yourself!