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Cereal-Almond Brittle

Cereal-Almond Brittle
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The secret is not to stir the mixture the whole time it is baking and cooling. A sheet of brittle will form that can be broken into serving size pieces.

Prep Time:
15 Min
Total Time:
1 Hr 10 Min
Makes:
14 servings (1/2 cup each)
Pillsbury Bake-Off
Enny Williams
Honolulu, HI
Bake-Off® Contest 42, 2006
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INGREDIENTS
2cups Cheerios® cereal
2cups Cinnamon Toast Crunch® cereal
2cups oats
1cup sliced almonds
1/2cup butter or margarine
1/4cup packed brown sugar
1/3cup real maple or maple-flavored syrup
DIRECTIONS
1.Heat oven to 300°F. Line 1 large (17x14-inch) cookie sheet or 2 (15x10x1-inch) pans with foil; spray foil with cooking spray. In large bowl, mix both cereals, the oats and almonds; set aside.
2.In 1-quart saucepan, heat butter, brown sugar and syrup over medium heat, stirring frequently, until butter is melted and mixture boils. Pour over cereal mixture; stir until well coated. Spread mixture evenly on cookie sheet with rubber spatula until about 1/2 inch thick.
3.Bake 35 to 40 minutes or until almonds are golden brown. Cool completely, about 15 minutes. Break into pieces with fingers. Store in tightly covered container.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

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