You know that age-old conundrum? It usually hits you when you go out for breakfast–sweet or savory. Should you go for the pancakes or french toast, or should you get eggs or corned beef hash? It’s nice when you can combine the two. This Toffee Crunch comes pretty darn close.
It’s like Chex Party Mix except it is candied. The recipe follows, but here’s the question–do you have any similar recipes or even just recipes for toffee crunch sorts of things that you can share and recommend? This Toffee Crunch is delicious, but there is some debate as to whether the savory element should be kicked up a notch.
Read on for the recipe …
Recipe courtesy of Jane and Helen, who got it from the lady at the tennis club (I think. Okay, I don’t really know where this recipe is from exactly)
For the candy goo:
2 1/4 c light brown sugar
1 tsp vanilla
1/2 c light corn syrup
1 c butter (that’s two sticks)
1 lb mixed nuts
5 1/2 c Crispix cereal
5 1/2 c Rice Chex
7 c Corn Chex (or it might be 5 1/2 c Corn Chex and 7 c Rice Chex. My source was unsure)
Combine the ingredients for the candy goo in a heavy pot. Melt it and boil the mixture for 5 minutes. Pour it over the cereal/nut mix and stir to combine. Spread it onto a parchment-lined baking sheet (or two, probably) and bake at 250F for an hour. You might want to stir it every 15 minutes or so to prevent the top from getting scorched. Remove from the oven and dump the mixture onto parchment paper. Cool completely. Store in airtight containers (assuming you don’t eat it all at once).