Cashew Pretzel Toffee Clusters

Cashew & Pretzel Toffee Clusters

Cashew & Pretzel Toffee Clusters


Makes about 8 cups clusters


3/4 cup packed brown sugar
3/4 cup light corn syrup
1/2 cup butter
2 teaspoons vanilla
4 cups tiny pretzel twists (not sticks)
4 cups bite-size toasted wheat squares cereal
1 can (10 ounces) salted cashew halves and pieces


  1. Preheat oven to 300°F. Spray large baking sheet with nonstick cooking spray.
  2. 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.
  3. 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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