Dana Treat – Treat Yourself
Spice Crispies
Posted January 27, 2012
If you want to keep the raisins from getting totally crunchy, I imagine you could add them half way through the baking time.
2 cups Rice Krispies or other puffed rice cereal (2 ounces)
¼ cup salted roasted cashews
¼ cup salted roasted peanuts
¼ cup wide coconut flakes
¼ cup raisins
3 tbsp. peanut oil
1 tsp. yellow mustard seeds (DT: I used brown)
½ tsp. fennel seeds
½ tsp. cumin seeds
¼ tsp. crushed red pepper
4 large fresh bay leaves (DT: I used dried)
3 tbsp. light corn syrup
Juice of half a lemon
½ tsp. kosher salt
Preheat the oven to 325ºF and line a baking sheet with parchment paper. In a large bowl, toss the rice cereal with the cashews, peanuts, coconut flakes, and raisins.
In a small saucepan, heat the oil until shimmering. Add the mustard seeds and cook over moderately high heat until they begin to pop, about 1 minute. Add the fennel and cumin seeds, crushed red pepper, and bay leaves and toast, stirring, until fragrant, about 1 minutes. Add the corn syrup, lemon juice, and salt and bring to a boil. Drizzle the hot syrup over the cereal over the cereal and nuts and toss with a spoon until evenly coated.
Spread the mixture on the baking sheet and bake for 25 minutes, stirring once or twice, until the nuts are golden. Let cool; discard the bay leaves.
(Can be stored in an airtight container at room temperature for up to 4 days.)
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