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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 16 |
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The crunch is always a hit for Christmas snacking. Itâs one of my husbandâs favoritesâand he says he doesnât like coconut! Itâs incredible on ice cream. Ingredients:
9 cups rice krispies |
2 cups flaked coconut |
1 can (8 ounces) salted cashew pieces |
1 cup packed brown sugar |
1/2 cup butter, cubed |
1/2 cup light corn syrup |
1 teaspoon vanilla extract |
1/2 teaspoon baking soda |
Directions:
1. In a large bowl, combine the cereal, coconut and cashews.
2. In a large saucepan, combine the brown sugar, butter and corn syrup; bring to a boil over medium heat, stirring constantly. Cook and stir for 5 minutes. Remove from the heat; stir in vanilla and baking soda. Pour over cereal mixture; toss to coat.
3. Transfer to two foil-lined 15-in. x 10-in. x 1-in. baking pans. Bake at 250° for 50-60 minutes or until golden brown, stirring every 15 minutes. Cool completely in pan on a wire rack. Serve as is or use as a toppping for ice cream, fruit or yogurt. Store in airtight containers. Yield: 3 quarts.
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