Cashew and Pretzel Toffee 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 oz) salted cashew halves and pieces
Preheat oven to 300 degrees.
Spray large baking sheet with cooking spray.
Place sugar, syrup and butter in heavy saucepan and heat until mixture boils and sugar dissolves, stirring frequently. Remove from heat and stir in vanilla.
Combine pretzels, cereal and cashews in large bowl.
Pour sugar mixture over pretzel mixture and toss to coat evenly. Spread on prepared baking sheet.
Bake 30 minutes, stirring after 15 minutes.
Spread onto greased waxed paper and cool completely.
When cool, break into clusters.
Store in airtight container at room temperature.
Pairs Well With
Mom's favorite snack mix.....ever.