Ingredients
24
24 servings
- •1 (12 ounce) package crispy corn and rice cereal (such as Crispix®)
- •6 ounces toasted, chopped pecans
- •5 ounces slivered almonds
- •1.5 cups light brown sugar
- •0.75 cup butter
- •0.75 cup dark corn syrup
Instructions
- Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a large roasting pan.
- Mix cereal, pecans, and almonds together in a large bowl.
- Mix brown sugar, butter, and corn syrup in a saucepan and bring to a boil. Boil 2 minutes, stirring constantly. Melt butter in a medium saucepan over medium heat. Pour over cereal and nuts and mix until well coated. Transfer to the prepared roasting pan.
- Cook in the preheated oven for 1 hour, stirring every 15 minutes. Remove from the oven and spoon onto waxed paper to cool. Store in airtight containers.
Nutritional Facts
Per 24 servings
- Calories: 267
- Carbohydrate: 36g
- Fat: 14g
- Fiber: 2g
- Protein: 3g
- Sugar: 18g
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