CASHEW CRUNCH

CASHEW CRUNCH 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 Preheat oven to 250ºF. In a large bowl, combine cereal, cashews and coconut. 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. Pour cereal mixture into a 9x13-inch pan. Bake for 1 hour, stirring every 20 minutes. Pour onto wax or parchment paper to cool. Break into pieces