Taste of Home
Coconut Cashew Crunch
TOTAL TIME: Prep: 20 min. Bake: 50 min.
YIELD: 3 quarts.
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
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
-
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 15x10x1-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.
© 2024 RDA Enthusiast Brands, LLC