Time 25m Yield 10 cups. Number Of Ingredients 7 Steps:
In a Dutch oven, melt butter; stir in brown sugar and cinnamon until sugar is dissolved. Remove from the heat. , Combine cornflakes and nuts; add to sugar mixture and stir to coat. Spread onto 2 greased baking sheets. Cool; break apart.
Time 15m Yield 28 Number Of Ingredients 9 Steps:
In large microwavable bowl, mix cereal and cashews. In 2-cup microwavable measuring cup, microwave brown sugar, honey, oil and salt uncovered on High about 1 1/2 minutes, stirring after 1 minute, until mixture comes to a boil. Stir butter mixture. Pour over cereal mixture; stir until evenly coated. Microwave uncovered on High 4 minutes, stirring every minute. Stir in cherries and sesame seeds. Microwave an additional 3 minutes, stirring every minute. Spread on waxed paper or foil to cool. Store in airtight container.
Number Of Ingredients 7 Steps:
- In medium bowl, measure KELLOGG’S MINI-WHEATS Frosted Bite Size cereal, pretzels and peanuts. Set aside.2. In large microwave-safe bowl, heat margarine, corn syrup and peanut butter on HIGH for 30 seconds. Stir until smooth. Add cereal mixture and toss gently until evenly coated. 3. Microwave on HIGH a total of 5 minutes, stirring well after 2 and 4 minutes. Use caution, mixture will be hot.4. Remove cereal mixture from microwave and mix in raisins. (Use caution, mixture will be hot.) Spread on waxed paper lined baking sheet. When completely cool, store in airtight container.Microwave cooking times may vary.VARIATIONS: Peanut Butter & Jelly - Prepare as above through step 3. Remove from microwave and stir in raisins. Sprinkle 1 tablespoon dry regular strawberry flavored gelatin over hot cereal mixture, tossing gently. (Use caution, mixture will be hot.) Spread on waxed paper lined baking sheet. When completely cool, store in airtight container.Chocolate-Marshmallow - Prepare as above through step 3. Remove from microwave. Stir in raisins, 1 cup semi-sweet chocolate morsels and 1 cup miniature marshmallows, mixing until chocolate is partially melted. Spread on waxed paper lined baking sheet. Refrigerate until firm. Break into bite size pieces and place in airtight container. Store in refrigerator. Tropical Fruit - Prepare as above through step 3, adding 2 tablespoons sesame seeds with cereal. Remove from microwave. Stir in 1 package (7 oz.) dried tropical medley chopped fruit. (Use caution, mixture will be hot.) Spread on waxed paper lined baking sheet. When completely cool, store in airtight container.CONVENTIONAL METHOD: In a medium bowl, combine cereal, pretzels and peanuts. In a medium saucepan, heat margarine, corn syrup and peanut butter until margarine is melted and mixture is smooth, stirring constantly. Pour over cereal mixture and toss gently until evenly coated. Transfer mixture to 13 x 9 x 2-inch baking pan. Bake at 350: F about 12 minutes or until lightly toasted, stirring after 4 and 10 minutes baking. Use caution, mixture will be hot. Spread on waxed paper lined baking sheet. When completely cool, store in airtight container.
Time 25m Yield 13 Number Of Ingredients 7 Steps:
In a Dutch oven or large saucepan, melt butter; stir in brown sugar and cinnamon until sugar is dissolved. Remove from the heat. Combine cornflakes and nuts; add to sugar mixture and stir to coat. Spread onto two greased baking sheets. Cool; break apart.
Time 45m Yield 8 cups. Number Of Ingredients 9 Steps:
In a saucepan, heat the brown sugar, corn syrup, butter and salt over medium heat for 5 minutes or until sugar is dissolved, stirring constantly., In a large heat-proof bowl, combine the remaining ingredients. Pour hot syrup over cereal mixture; stir until well coated. Spread into greased 15x10x1-in. baking pan. Bake at 300° for 30 minutes or until crisp, stirring every 10 minutes. Cool on a wire rack until slightly firm.
Time 25m Yield 13 Number Of Ingredients 7 Steps:
In a Dutch oven or large saucepan, melt butter; stir in brown sugar and cinnamon until sugar is dissolved. Remove from the heat. Combine cornflakes and nuts; add to sugar mixture and stir to coat. Spread onto two greased baking sheets. Cool; break apart.
Time 5m Yield 16 serving(s) Number Of Ingredients 7 Steps:
In medium bowl, measure mini wheats, pretzels, and peanuts; set aside. In a large microwave safe bowl, heat margarine, corn syrup, and peanut butter on HIGH for 30 seconds. Stir until smooth. Add cereal mixture and toss gently until evenly coated. Microwave on HIGH a total of 5 minutes, stirring well after 2 and 4 minutes (use caution, mixture will be hot). Remove cereal mixture from microwave and mix in raisins (use caution, mixture will be hot). Spread on waxed paper-lined baking sheet. When completely cool, store in airtight container. Variations: PEANUT BUTTER AND JELLY: Prepare as above through step 3. Remove from microwave and stir in raisins. Sprinkle 1 tbsp dry regular strawberry gelatin over hot cereal mixture, tossing gently. Spread on waxed paper-lined baking sheet. When completely cooled store in airtight container. TROPICAL FRUIT: Prepare as above through step 3, adding 2 tbsp sesame seeds with cereal. Remove from microwave. Omit raisins and stir in 1 package (7 oz) dried tropical fruit medley chopped fruit. Spread on waxed paper-lined baking sheet. When completely cooled, store in airtight container.
Time 25m Yield Cuts into 20 squares Number Of Ingredients 5 Steps:
Butter and line a 20cm square tin with non-stick baking parchment. In a large bowl, combine the biscuits and nuts, halving any larger nuts. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally until smooth and glossy, then pour this over the biscuit and nut mixture. Tip the mixture into the tin, then flatten lightly - it doesn’t need to be completely smooth. Chill for at least 2 hrs or overnight before cutting into squares.
More about “nutty cereal crunch recipes”
Time 1h45m Yield 8 Number Of Ingredients 8 Steps:
Heat oven to 325°F. Spread 1 tablespoon melted butter in jelly roll pan, 15 1/2x10 1/2x1 inch. Mix brown sugar, corn syrup, 1/4 cup butter and the salt in 3-quart saucepan. Heat over medium heat about 5 minutes, stirring constantly, until brown sugar is dissolved; remove from heat. Stir in cereal, pecans and almonds until well coated. Spread mixture in pan. Bake uncovered 15 minutes. Cool 10 minutes. Loosen mixture with metal spatula. Let stand about 1 hour or until firm. Break into pieces. Store in airtight container.
