Spice Crispies

• 2 cups Rice Krispies or other puffed rice cereal (2 ounces)
• 1/4 cup salted roasted cashews
• 1/4 cup salted roasted peanuts
• 1/4 cup wide coconut flakes
• 1/4 cup raisins
• 3 tablespoons peanut oil
• 1 teaspoon yellow mustard seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon crushed red pepper
• 4 large fresh bay leaves
• 3 tablespoons light corn syrup
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon kosher salt

1. Preheat the oven to 325 and line a baking sheet with parchment paper.
2. In a large bowl, toss the puffed rice with the cashews, peanuts, coconut flakes and raisins.
3. In a small saucepan, heat the oil until shimmering.
4. Add the mustard seeds and cook over moderately high heat until they begin to pop, about 1 minute.
5. Add the fennel and cumin seeds, crushed red pepper and bay leaves and toast, stirring, until fragrant, about 1 minute.
6. Add the corn syrup, lemon juice and salt and bring to a boil.
7. Drizzle the hot syrup over the cereal and nuts and toss with a spoon until evenly coated.
8. Spread the mixture on the baking sheet and bake, stirring once or twice, until the nuts are golden, about 20 minutes.
9. Let cool; discard the bay leaves.
10. Transfer to a bowl and serve.

rice krispies, cashews, peanuts, wide coconut, raisins, peanut oil, yellow mustard seeds, fennel seeds, cumin seeds, red pepper, bay leaves, light corn syrup, lemon juice, kosher salt

Taken from www.foodandwine.com/recipes/spice-crispies (may not work)