Toffee Nut Crunch


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  • 125 mL (1/2 cup) firmly packed brown sugar
  • 125 mL (1/2 cup) corn syrup
  • 50 mL (1/4 cup) butter or margarine
  • 1.5 L (6 cups) Crispix* Krispies* cereal
  • 250 mL (1/2 cup) peanuts
  • 125 mL (1/2 cup) slivered almonds


In large heavy saucepan, combine sugar, corn syrup and butter. Cook over medium heat, stirring constantly, until sugar is completely dissolved and moisture comes to a full boil. Remove from heat.
Add cereal, peanuts and almonds. Stir until well coated. Spread mixture evenly over buttered, foil-lined 45 X 29 X 2 cm (17 X 11 X 3/4") jelly roll pan.
Bake at 160°C (325°F) 15 minutes. Cool thoroughly. Remove from foil and break into pieces. Store in airtight container.

NOTES: An irresistible snack to share with family and friends at a party.

YIELD: 2 L (8 cups)

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.