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Ingredients
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1 (12 ounce) package crispy corn and rice cereal (such as Crispix)
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3 cups pecan halves
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3 cups whole almonds
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2 cups brown sugar
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1 cup corn syrup
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½ cup unsalted butter
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1 ½ teaspoons vanilla extract
Directions
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Preheat the oven to 250 degrees F (120 degrees C). Lightly butter a large roasting pan.
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Combine corn-rice cereal, pecans, and almonds in the prepared roasting pan.
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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 syrup from heat; stir in vanilla extract.
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Drizzle syrup over cereal mixture; toss to coat.
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Bake in the preheated oven for 30 minutes; stir and continue baking for 30 minutes more. Spread cereal mixture in a single layer onto 2 lightly buttered baking sheets, separating any large chunks with 2 forks; cool.
Nutrition Facts (per serving)
540 | Calories |
33g | Fat |
60g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings Per Recipe 16 | |
Calories 540 | |
% Daily Value * | |
Total Fat 33g | 42% |
Saturated Fat 6g | 30% |
Cholesterol 15mg | 5% |
Sodium 233mg | 10% |
Total Carbohydrate 60g | 22% |
Dietary Fiber 5g | 19% |
Total Sugars 27g | |
Protein 9g | 18% |
Vitamin C 11mg | 12% |
Calcium 101mg | 8% |
Iron 3mg | 17% |
Potassium 322mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.