Chicago Style Cashew Crunch
- 2 cups Corn Chex cereal
- 1 cup cheese-flavored crackers (I use Pepperidge Farm Goldfish Flavor Blasted)
- 3 cups cheese-flavored corn puffs
- 1 cup roasted salted cashew halves
- 1/2 cup firmly packed brown sugar
- 1/2 cup light corn syrup
- 6 tablespoons butter
- 1/2 teaspoon baking soda
- Preheat oven to 250? F. Combine cereal, crackers, corn puffs and cashews in a 9x13-inch pan.
- Place brown sugar, corn syrup and butter in a medium microwave-safe bowl. Microwave on high for one minute. Stir and microwave on high for an additional 1 to 1 1/2 minutes, or until it comes to a boil. Add baking soda and combine. Pour over cereal mixture and stir to coat.
- Bake in a 250?F oven for 1 hour, stirring every 15 minutes. Remove from oven and spread onto waxed paper to cool. Break apart and enjoy!
cereal, crackers, cashew halves, brown sugar, light corn syrup, butter, baking soda
Taken from food52.com/recipes/20325-chicago-style-cashew-crunch (may not work)