Coconut Cashew Crunch

• 9 cups Rice Krispies
• 2 cups sweetened shredded 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

1. In a large bowl, combine the cereal, coconut and cashews.
2. 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.
3. Transfer to two foil-lined 15x10x1-in. baking pans. Bake at 250u0b0 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 toppping for ice cream, fruit or yogurt. Store in airtight containers.

rice krispies, coconut, brown sugar, butter, light corn syrup, vanilla, baking soda

Taken from www.tasteofhome.com/recipes/coconut-cashew-crunch/ (may not work)