Monday, August 27, 2012


This is another recipe that Fran had prepared for us the other day that was really good.  I had just seen the pin on Pinterest for Scarecrow Crunch and suggested to her and the group that you could add a lot of different things to it to make it a seasonal crunch mix.  Suggested add-ins....Chocolate coated candies, candy corn, autumn mix, etc.

Fran found the recipe at but she changed it a little bit.  I will be giving you Fran's version of the recipe.



     1   cup Crispix cereal
     1   cup small pretzel twists, broken
     1   cup cheez-it original snack crackers
     1   cup popped popcorn
     1/2   cup toasted sunflower seeds
     1/2   cup toasted slivered almonds
     1/2   teaspoon cinnamon
     1/4   cup firmly packed brown sugar
     1/4   cup light margarine/butter


     In a large bowl, combine all but the last two ingredients.

     In a small saucepan, cook and stir the brown sugar and margarine/butter over medium-high heat until sugar dissolves.  Pour over cereal mixture.  Toss until well coated.  

     Transfer to 15 x 10 x 2 - inch baking pan coated with cooking spray.  
     Bake at 350 degrees F  15  to  20  minutes or until lightly browned, stirred every 5 minutes.

     Spread on foil.  Cool completely. 

     Store in airtight container.  

(Could also add candies and whatever you like in your crunch mix)

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