Razzle Dazzle Campouts

Ty and Max are going camping with the scouts tonight. Max is super excited. He has only been camping once before. He has his little panda backpack full of clothes and snacks. I get very excited about campouts when I am not going. I am looking forward to my girls night with Mia. In preparation for the big night I made a big batch of "razzle dazzle" to eat and to send with the boys. This is an amazing recipe that was posted on a blog that I follow, "Get off your butt and bake". It is a great change to the usual muddy buddies that we like to make!

Lion House Razzle Dazzle

YOU WILL NEED:

9 1/2 Cups Rice Krispies cereal

8 1/2 Cups Rice Chex cereal

7 Cups Corn Chex cereal

4 1/2 cups Wheat Chex cereal

1- 10-ounce bag stick pretzels

2 1/2 cups slivered almonds, slightly toasted*

2 cup brown sugar

1 cup light corn syrup

1 cup butter

1 pint (2 cups) cream

Dash salt

2 teaspoons good vanilla

NOTE: I cut the recipe in half when I made it!

DIRECTIONS:

Mix the cereals, pretzels, and almonds in a large roasting pan; set aside. Combine sugars, corn syrup, butter, cream, and salt in a heavy saucepan. Bring mixture to a boil over medium heat. Adjust temperature to maintain a steady boil and cook, stirring constantly, to firm-ball stage, 245 degrees (mixture forms a firm ball when dropped into cold water and won't flatten much when removed). Mix in 2 teaspoons Vanilla.

Pour cooked syrup over cereals and stir gently until coated. Pour on cookie sheets or table lined with waxed paper until cool. Makes 10 to 12 servings.

*To lightly toast almonds, toss almonds with 1 teaspoon melted butter and spread out on a baking sheet. Bake at 300 degrees, stirring often, for 10 to 15 minutes.