January 10th, 2013

Coconut Cashew Crunch

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

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3 Responses to “Coconut Cashew Crunch”

  1. Looks yummy!

  2. Delicious! I love coconut. I will try to make this next time I’m going on a trip

  3. I made this today. Not sure if it will last until the rest of the family get home from school/work – delicious!!!


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