Coconut Cashew Crunch Recipe

5 4 5
Coconut Cashew Crunch Recipe
Coconut Cashew Crunch Recipe photo by Taste of Home
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Coconut Cashew Crunch Recipe

Read Reviews
5 4 5
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.

Ingredients

  • 9 cups Rice Krispies
  • 2 cups sweetened shredded 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

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.
Originally published as Coconut Cashew Crunch in Taste of Home December/January 2013, p71

  • 9 cups Rice Krispies
  • 2 cups sweetened shredded 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
  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.
Originally published as Coconut Cashew Crunch in Taste of Home December/January 2013, p71

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Reviews forCoconut Cashew Crunch

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mewolcott412 User ID: 875327 257689
Reviewed Dec. 4, 2016

"This is deliciously addictive. I highly recommend."

MY REVIEW
angela32 User ID: 3084463 250454
Reviewed Jul. 14, 2016

"This is fantastic, especially served over plain yogurt!"

MY REVIEW
cruisingail User ID: 1553892 230629
Reviewed Aug. 3, 2015

"I have made this fabulous Rice Krispie bar imitation many times for snacking and/or topping for ice cream. Everytime I get requests for the recipe. gail boczyk, field editor"

MY REVIEW
[email protected] User ID: 7063512 187715
Reviewed Dec. 30, 2012

"Great for gifting at Christmas! Very easy to make and delicious!"

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