Great recipe! I made this exactly as stated in the recipe, using Chex Multigrain cereal, almonds and pecans. I left the nuts whole, and toasted them in the oven first. I saw several ‘bad’ reviews, and I believe most of them complained about stickiness of the finished product. These same reviewers stated that they ‘had’ to increase the cook time for the coating in the microwave to get it to the hard crack stage. That’s their mistake right there! Like the recipe says, you just put it in the microwave until the butter melts! Stir it and pour it over your cereal mixture. I couldn’t find my roaster so I used 2-9×13 cake pans, then dumped it on sheets of quick release foil and spread it out. It took almost no time to cool and didn’t have to be stirred. Next time I’m going to try adding some cinnamon and vanilla as others suggested. Great recipe, Trish!
INGREDIENTS
4 cups cheerios cereal
1/4 cup (1/2 stick) unsalted butter
1/4 cup parmesan cheese, grated
1 teaspoon dried parsley
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
PREPARATION
Melt butter in a large pan or skillet over medium-high heat, then stir in cheese, parsley, garlic salt and onion powder.
Stir in cheerios until fully coated, lowering heat to medium so cheerios don’t burn.
Cook for 2-3 minutes, or until cheerios are hot.
Transfer to serving bowls and enjoy immediately.
From: allrecipes.com
