Cashew Crunch recipe – Cashew Chex Snack Mix

This Cashew Crunch should come with a warning label! It is HIGHLY addictive!! Cashews, Crispix cereal and coconut baked in a sweet brown sugar syrup. OMG! SO good! We could not stop eating this. I had to give most of this away to keep us from devouring it all ourselves.

This Cashew Crunch can be made ahead of time and stored in an air-tight container. I would say it should last at least a week in an air-tight container. I’m totally guessing on this because I’ve never had any in the house for more than a couple of days. We go through this snack mix like crazy!

I am making a batch of this Cashew Crunch to take home for Thanksgiving. It is perfect for pre-meal snacking and watching football games! This recipe makes a ton, so there is plenty for sharing. It would make a great homemade holiday gift! Just divide it up in some cute holiday bags and tie with a ribbon. Perfect!

Yield: 14 cupsPrint Recipe

Cashew Crunch

prep time: 5 MINScook time: 1 hourtotal time: 1 hours and 5 mins

INGREDIENTS:

• 9 cups Crispix cereal
• 1 (8-oz) can cashews
• 2 cups sweetened flaked coconut
• 1/2 cup butter
• 1/2 cup brown sugar, packed
• 1/2 cup corn syrup
• 1 tsp vanilla extract
• 1/2 tsp baking soda

INSTRUCTIONS:

1. Preheat oven to 250ºF.
2. In a large bowl, combine cereal, cashews and coconut.
3. In a medium saucepan over medium high heat, combine brown sugar, corn syrup and butter. Bring to a boil, stirring occasionally. Remove from heat and stir in vanilla and baking soda. Pour over cereal mixture, tossing to coat evenly.
4. Pour cereal mixture into a 9×13-inch pan. Bake for 1 hour, stirring every 20 minutes.
5. Pour onto wax or parchment paper to cool. Break into pieces.

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