Cereal-Almond Brittle

Dairy Free
Health score
35%
Cereal-Almond Brittle
70 min.
14
271kcal

Suggestions


Indulge your sweet tooth with a delightful twist on a classic treat: Cereal-Almond Brittle! This scrumptious dessert is not only dairy-free but also packed with a satisfying crunch that will leave you craving more. Perfect for sharing with friends and family, this recipe yields 14 generous servings, making it an ideal choice for gatherings or simply as a special snack to enjoy at home.

Imagine the warm, inviting aroma of toasted almonds mingling with the sweet scent of brown sugar and maple syrup as it fills your kitchen. The combination of Cheerios® and Cinnamon Toast Crunch® cereals creates a unique flavor profile that is both nostalgic and exciting. With the addition of hearty oats, this brittle offers a delightful texture that contrasts beautifully with the rich, buttery sweetness.

In just 70 minutes, you can create a batch of this irresistible treat that boasts only 271 calories per serving. Whether you’re looking for a quick dessert to impress your guests or a tasty snack to satisfy your cravings, Cereal-Almond Brittle is sure to become a favorite in your recipe collection. So gather your ingredients, preheat your oven, and get ready to enjoy a deliciously crunchy experience that everyone will love!

Ingredients

  • cup almonds sliced
  • 0.3 cup brown sugar packed
  • 0.5 cup butter 
  • cups cheerios cheerios®
  • cups cinnamon cinnamon toast crunch®
  • 0.3 cup maple syrup 
  • cups oats 

Equipment

  • bowl
  • baking sheet
  • sauce pan
  • oven
  • aluminum foil
  • spatula

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.
  3. Pour over cereal mixture; stir until well coated.
  4. Spread mixture evenly on cookie sheet with rubber spatula until about 1/2 inch thick.
  5. 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

Calories271kcal
Protein6.08%
Fat32.39%
Carbs61.53%

Properties

Glycemic Index
6.54
Glycemic Load
5.08
Inflammation Score
-6
Nutrition Score
17.370434761047%

Flavonoids

Cyanidin
0.16mg
Catechin
0.08mg
Epigallocatechin
0.17mg
Epicatechin
0.04mg
Eriodictyol
0.02mg
Naringenin
0.03mg
Isorhamnetin
0.17mg
Kaempferol
0.03mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:270.51kcal
13.53%
Fat:11.18g
17.2%
Saturated Fat:1.9g
11.85%
Carbohydrates:47.79g
15.93%
Net Carbohydrates:27.55g
10.02%
Sugar:9.67g
10.75%
Cholesterol:0mg
0%
Sodium:97.29mg
4.23%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.72g
9.44%
Manganese:6.76mg
337.95%
Fiber:20.24g
80.96%
Calcium:387.12mg
38.71%
Iron:4.45mg
24.73%
Vitamin E:2.78mg
18.52%
Magnesium:59.63mg
14.91%
Vitamin B2:0.21mg
12.36%
Copper:0.24mg
12.05%
Phosphorus:113.46mg
11.35%
Zinc:1.7mg
11.35%
Vitamin K:10.84µg
10.32%
Vitamin A:488.73IU
9.77%
Potassium:280.64mg
8.02%
Vitamin B1:0.12mg
7.94%
Selenium:5.46µg
7.8%
Folate:30.17µg
7.54%
Vitamin B3:1.37mg
6.84%
Vitamin B6:0.13mg
6.5%
Vitamin B12:0.21µg
3.52%
Vitamin B5:0.33mg
3.26%
Vitamin C:1.94mg
2.35%