Ingredients
16
16 servings
- •1 (12 ounce) package crispy corn and rice cereal (such as Crispix®)
- •3 cups pecan halves
- •3 cups whole almonds
- •2 cups brown sugar
- •1 cup corn syrup
- •½ cup butter
- •1 ½ teaspoons vanilla extract
Instructions
- Preheat oven to 250 degrees F (120 degrees C). Lightly butter a large roasting pan.
- Mix corn and rice cereal, pecans, and almonds together in the prepared roasting pan.
- Combine brown sugar, corn syrup, and butter in a saucepan; bring to a boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove saucepan from heat and stir vanilla extract into syrup.
- Drizzle syrup over cereal mixture and toss to coat.
- Bake cereal mixture in the preheated oven for 30 minutes; stir and continue baking for 30 minutes more. Spread cereal mixture in 1 layer onto 2 lightly buttered baking sheets, separating any large chunks with 2 forks; allow to cool.
Nutritional Facts
Per 16 servings
- Calories: 540
- Carbohydrate: 60g
- Fat: 33g
- Fiber: 5g
- Protein: 9g
- Sugar: 27g
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