Friday, July 18, 2008
This recipe comes from Number One's family cookbook. It is attributed to one of his cousins. They call it "founder" mix because they have "foundered" on it several times, meaning, "to become ill from overeating."
When this is around, it is seriously all I can do to not eat it all, all of it, all day long. Yesterday, it was all I could do to walk past the Chex cereals so I wouldn't make a whole batch and eat it all by myself. Today, I sent my husband to the store with a list of cereals. And what do you know, with cereals he returned. Every time I walk by the founder mix, I eat a bite or two. Heaven.
You can store it in a large ziploc bag, making it handy for traveling/hiking/horseback riding too.
In a large bowl, combine approximately 3 cups EACH of:
Of the following "Optional" ingredients, I always include slivered almonds, coconut, and chopped cashews. (at least a cup of each, or more) Mix in with your cereal.
slivered almonds (about 8 oz)
coconut (about 2 cups raw unsweetened, if you can find it. sweetened flakes if not)
cashews (about 1 cup chopped)
In a saucepan, heat the following:
1 cup Karo (corn syrup)
1 cup sugar
1 1/2 sticks butter (can be reduced to 1 stick, but why??)
Bring to boiling and boil for 2 minutes, stirring with a wooden spoon. Pour over cereal mixture and mix well.
The recipe doesn't say this, but I turn out my founder mix onto parchment paper-lined baking sheets to let it set up a bit. If you can wait that long. Then I store it in a ziploc bag. If you have any left to store. Go make some now. And be sure to send me a small sample, just so I can know you've mastered the recipe...