The perfect autumn snack mix, with cookies and cinnamon and all the good stuff
1/4 cup sugar
2 teaspoons cinnamon
1/4 cup flour
1 tube Pillsbury™ refrigerated sugar cookies
1/4 cup brown sugar
1 tablespoon corn syrup
1 tablespoon butter
1 cup whole pecans
3 cups Cinnamon Chex™ cereal
1 cup Chocolate Chex™ cereal (or 1 more cup of Cinnamon Chex™)
1 stick (1/2 cup) butter, melted
1 teaspoon vanilla extract
Heat oven to 350ºF.
Combine the sugar and cinnamon in a bowl.
Sprinkle flour onto work surface; knead flour into cookie dough. Tear off teaspoon-sized balls of dough and roll between your hands to create a smooth ball. Add all but 2 teaspoons of the cinnamon sugar to a gallon-sized zip-top bag. Reserve the remaining 2 teaspoons of cinnamon sugar for later. Add the cookie balls to the bag and seal it. Gently toss the balls with the cinnamon sugar until all the cookie balls are coated.
Place the cookie balls 1 inch apart on a parchment-lined cookie sheet. Bake five minutes or until set. Remove and allow to cool. Reduce oven temp to 300ºF.
Meanwhile, place the brown sugar, corn syrup, and 1 tablespoon of butter in a heavy bottomed skillet. Place the skillet over medium heat. Stir the mixture until it comes together and bubbles. Add the nuts and toss well; cook for 5-8 minutes or until the nuts are toasted and caramelized. Stir the nuts often to ensure they don't burn. Transfer from the skillet to a plate lined with wax paper.
In a large bowl toss together the cereals, melted stick of butter, vanilla and 1-2 teaspoons of the remaining cinnamon sugar from earlier. Toss well and then spread out between two cookie sheets. Bake for 15 minutes at 300ºF, stirring once or twice during cooking. Remove and allow to cool. Once cool, add the cereal, snickerdoodles and pecans to a large bowl and toss well. Serve.