Fruit, nuts, sugar, and cereal

This recipe took two tries to get.  I bought a candy thermometer to be more precise in my candy making.  However the only thing I ever made that was candy with a candy thermometer was peanut brittle.  This was as a kid as my contribution to the family Christmas goodies.  I knew I didn’t want the sugar to go to hard crack, which is used for peanut brittle.   My first guess was to go to hard ball.  This made a descent treat or candy, but the glue was hard on the teeth in my opinion.  I was the child who dissolved my entire life saver, even when it became sharp and pointy and you keep poking yourself in the side of the mouth.  Anyways, I  guessed.  There’s no handbook when what your doing is more along the lines of writing the book.  It still might not be what others want to read, but I am writing here, not reading like the majority of food preparation.  Anyways fail, so what do you do?  You guess again.  You know you were too hot, so that narrows it down a little.  So hard ball was 245 degrees Fahrenheit, I was thinking 230 but based on the look of the candy in the pan and on the spatula I stopped at 220.  Anyways this derivation was one of the things that entertained me this weekend.  On to the recipe.

Ingredients:

• 1 cup Karo syrup
• 1/4 cup butter
• 1 cup granulated sugar
• 5 limes
• 1/2 cup blueberries
• 1 cup unsalted peanuts
• 10 cups cereal, I used half rice Chex half corn Chex
• 1/2 cups dried fruit, I used craisins, apples, pineapples, and apricots

Instructions:

1. Place blueberries and juice of 5 limes in blender.
2. Blend until incorporated.
3. Pour into medium saucepan.
4. Add butter.
5. Bring to a boil melting and stirring in butter.
6. Add sugar and Karo syrup.
7. Stirring regularly bring mixture to 220 degrees Fahrenheit.
8. Remove from heat allow to cool for 5 minutes.
9. While cooling mix cereal, nuts, and fruit in large bowl, leaving some room for mixing.
10. Pour sugar mixture over cereal, nuts, and fruit.
11. Mix to coat all material as evenly as possible.
12. Pour onto large sheet pan.
13. Spread evenly on pan.
14. Allow to cool.
15. Cut and serve.