Gluten Free Cinnamon Churro Chex Mix
adapted from Chef In Training
1 1/4 cups brown sugar
2 tsp cinnamon
1/2 cup butter
1/8 cup corn syrup
1 tsp vanilla
1/2 cup white chocolate chips
1 box Rice Chex
Combine brown sugar, cinnamon, butter, and corn syrup in a saucepan.
Bring to a boil, stirring constantly.
Add Vanilla and White Chocolate Chips stirring fast until they melt. This takes some arm strength. Pour over cereal and stir lightly till all pieces have some coating.Spread onto a large cookie sheet or roasting pan with sides that is lined with parchment paper.
Bake at 350° for about 10 minutes.
Let cool enough that you can touch.
Pour into individual ziplock bags to store until you are ready to eat.