Coconut Cashew Crunch Recipe

By ClaudiaJan

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

Details

Servings 16
Adapted from tasteofhome.com

Preparation

Step 1

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.