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Coconut Cashew Crunch

 Coconut Cashew Crunch
The crunch is always a hit for Christmas snacking. It’s one of my husband’s favorites—and he says he doesn’t like coconut! It’s incredible on ice cream. —Dana Nemecek, Skiatook, Oklahoma
16 ServingsPrep: 20 min. Bake: 50 min.


  • 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 McCormick® Pure Vanilla Extract
  • 1/2 teaspoon baking soda


  • In a large bowl, combine the cereal, coconut and cashews.
  • 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.
  • 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.