Pecan Crunch

This is the first of several snack recipes for the upcoming Super Bowl game! This taste-pleasing snack combines a hint of both Nuts and Bolts and Sister Mabel’s Caramel Corn. You’ll find the N&B recipe indexed under Appetizers: Nuts and that great popcorn recipe indexed under Appetizers: Popcorn. All of the above strike me as great football-watching food. Bring it on! 

Pecan Crunch:

5 c. (1.25 L) un-iced miniature shredded wheat cereal (such as Shreddies)

¼ c. (60 mL) coarsely chopped pecans, untoasted

2 tsp. (10 mL) cinnamon

½ c. (125 mL) firmly packed brown sugar

¼ c. (60 mL) butter or margarine

¼ c. (60 mL) light corn syrup

¼ tsp. (1.25 mL) baking soda

Preheat oven to 250 deg. F. Combine cereal, nuts, and cinnamon in large roasting pan. Set aside. In medium saucepan over medium heat, combine brown sugar, butter, and corn syrup. Bring just to the boil over medium heat, stirring constantly. Without stirring, boil 2 min. Stir in baking soda. Immediately pour over cereal mixture, stirring rapidly until all pieces are well coated. Bake 30-to-35 min., stirring occasionally. Cool, storing at room temperature in airtight containers. Yields about 5 c. (1.25 L)