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Cereal-Almond Brittle

Cereal-Almond Brittle
  • Prep 15 min
  • Total 1 hr 10 min
  • Ingredients 7
  • Servings 14
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.
Updated January 9, 2006
Bake-Off® Contest 42, 2006
Bake-Off® Contest 42, 2006
Enny Williams
Honolulu, Hawaii

Ingredients

  • 2 cups Cheerios™ cereal
  • 2 cups Cinnamon Toast Crunch™ cereal
  • 2 cups oats
  • 1 cup sliced almonds
  • 1/2 cup butter or margarine
  • 1/4 cup packed brown sugar
  • 1/3 cup real maple or maple-flavored syrup

Steps

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
100
Total Fat
12g
18%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
120mg
5%
Potassium
160mg
4%
Total Carbohydrate
26g
9%
Dietary Fiber
3g
10%
Sugars
11g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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