Caramel Puffed Corn & Rice, Wheat and Millet Krispies

I make krispies  not from puffed rice only. I used puffed wheat, millet and rice for this crunchy light things. Once, I bought puffed corn too and made it with light caramel, because it was too big for krispies. Here is plain and easy recipes: Krispies recipe adapted from, caramel corn recipe adapted from SparkRecipes.


For 16 bars:

2 cups puffed rice cereal
2 cups puffed millet cereal
2 cups puffed wheat cereal
4 cups miniature marshmallows
2 tbsp. butter


In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal. Stir until well coated.

Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 16 bars.

1 bar is about 71.5 calories

Caramel Puffed Corn

For 6 cups:

1/4 cup Splenda brown sugar blend
1 tbsp. agave syrup or corn syrup
2 tbsp. unsalted butter
6 cups puffed corn


Preheat oven to 250F.

Coat a large jelly roll pan or baking sheet with nonstick cooking spray.

Combine sugar blend, agave or corn syrup, and butter in a medium heavy bottomed saucepan; bring to a boil over medium heat.

Cook 4-5 minutes, stirring 3-4 times.Remove from heat.

Place puffed corn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.

Spread popcorn mixture into prepared pan. Bake for 45 minutes, stirring every 15 minutes.

Remove from oven; cool 15 minutes.

1 serving (1/2 cup) is about 71 calories

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