|
Method 1- Microwave the cereal mix in batches, using an extra large plastic bowl (it burns more easily in glass) about 6 – cups at a time. Microwave on high about one – two minutes, depending on wattage. Stir and microwave another minute. Dump into tub 2.
Repeat until all the cereal has been microwaved. Cereal may still seem a little undercooked at first, but it will keep on crisping in the second tub, especially as you dump more heated cereal on top of the first layer.
Note- This stuff will burn easily, especially the wheat chex, so experiment with the time to work best with your microwave. Start with one minute, and increase if you wish, or just cook it in one minute increments for better control.
|
|
Method 2- (The good ol’ days) Before we had microwaves, we made this in huge blue enamel steamer pots or roasting pans and cooked it in the oven. Set the oven to 225 -250 degrees. Cook the cereal all at once in a covered pot/pan. Be SURE to flip the cereal every 15 minutes for approximately 2 hours. Again, the cereal will burn easily.
The bad thing about this method is that, if you mess up the whole batch will taste a little burned. By cooking it in batches in the microwave, you can toss a batch if you burn it and it won’t affect the rest of the cereal.
|
