Cashew & Pretzel Toffee Clusters the Editors of Publications International, Ltd.
Cashew & Pretzel Toffee Clusters
Makes about 8 cups clusters
|3/4||cup packed brown sugar|
|3/4||cup light corn syrup|
|4||cups tiny pretzel twists (not sticks)|
|4||cups bite-size toasted wheat squares cereal|
|1||can (10 ounces) salted cashew halves and pieces|
- Preheat oven to 300°F. Spray large baking sheet with nonstick cooking spray.
- Place brown sugar, corn syrup and butter in heavy small saucepan. Heat over medium heat until mixture boils and sugar dissolves, stirring frequently. Remove from heat; stir in vanilla.
- Combine pretzels, cereal and cashews in large bowl. Pour sugar mixture over pretzel mixture; toss to coat evenly. Spread on prepared baking sheet. Bake 30 minutes, stirring after 15 minutes. Spread onto greased waxed paper. Cool completely; break into clusters. Store in airtight container at room temperature.
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