Here is a simple recipe that is big on taste. This makes a delicious snack all on its own, but if you are looking for a real treat try it on some vanilla ice cream. You won’t be sorry.
I can hardly keep my kids out of it. I had to hide away a bag of it so I could get a picture taken. It seems to be a little addictive to some of the members of my family.
Coconut Cashew Crunch
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
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 topping for ice cream, fruit or yogurt. Store in airtight containers.
*Recipe from Taste of Home