Sweet and Nutty Cereal Munch

Dairy Free
Health score
38%
Sweet and Nutty Cereal Munch
105 min.
8
410kcal

Suggestions


Are you looking for a delightful and satisfying treat to kickstart your morning or elevate your brunch game? Look no further than our Sweet and Nutty Cereal Munch! This irresistible snack combines the perfect balance of sweetness and crunch, making it an ideal choice for anyone who loves a hearty breakfast or a mid-morning pick-me-up.

What sets this recipe apart is its dairy-free nature, allowing those with dietary restrictions to indulge without worry. With a rich blend of brown sugar, dark corn syrup, and a medley of nuts, each bite is a delightful explosion of flavor and texture. The addition of Frosted cereal adds a touch of sweetness that perfectly complements the nutty goodness of pecans, walnuts, and slivered almonds.

Not only is this treat easy to prepare, but it also makes for a fantastic snack to share with family and friends. Whether you’re hosting a brunch gathering or simply enjoying a quiet morning at home, Sweet and Nutty Cereal Munch is sure to impress. Plus, it can be made ahead of time and stored in an airtight container, making it a convenient option for busy days.

So, gather your ingredients and get ready to whip up a batch of this delicious cereal munch that will leave everyone asking for seconds. Your taste buds will thank you!

Ingredients

  • tablespoon butter melted
  • 0.5 cup brown sugar packed
  • 0.5 cup corn syrup dark
  • 0.3 cup butter 
  • 0.3 teaspoon salt 
  • cups corn flakes/bran flakes 
  • cup walnut halves 
  • 0.5 cup slivered almonds 

Equipment

  • frying pan
  • sauce pan
  • oven
  • spatula

Directions

  1. Heat oven to 325°F.
  2. Spread 1 tablespoon melted butter in jelly roll pan, 15 1/2x10 1/2x1 inch.
  3. Mix brown sugar, corn syrup, 1/4 cup butter and the salt in 3-quart saucepan.
  4. Heat over medium heat about 5 minutes, stirring constantly, until brown sugar is dissolved; remove from heat. Stir in cereal, pecans and almonds until well coated.
  5. Spread mixture in pan.
  6. Bake uncovered 15 minutes. Cool 10 minutes. Loosen mixture with metal spatula.
  7. Let stand about 1 hour or until firm. Break into pieces. Store in airtight container.

Nutrition Facts

Calories410kcal
Protein6.06%
Fat41.9%
Carbs52.04%

Properties

Glycemic Index
24.03
Glycemic Load
28.63
Inflammation Score
-9
Nutrition Score
23.655217284742%

Flavonoids

Cyanidin
0.56mg
Catechin
0.09mg
Epigallocatechin
0.17mg
Epicatechin
0.04mg
Eriodictyol
0.02mg
Naringenin
0.03mg
Isorhamnetin
0.18mg
Kaempferol
0.03mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:409.92kcal
20.5%
Fat:20.65g
31.77%
Saturated Fat:2.75g
17.19%
Carbohydrates:57.72g
19.24%
Net Carbohydrates:50.4g
18.33%
Sugar:36.13g
40.14%
Cholesterol:0mg
0%
Sodium:355.31mg
15.45%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.72g
13.44%
Manganese:1.75mg
87.71%
Folate:217.63µg
54.41%
Iron:9.25mg
51.41%
Vitamin B2:0.52mg
30.83%
Vitamin B1:0.46mg
30.46%
Vitamin B6:0.61mg
30.31%
Fiber:7.31g
29.25%
Magnesium:113.24mg
28.31%
Vitamin B3:5.44mg
27.2%
Vitamin B12:1.51µg
25.15%
Selenium:17.53µg
25.04%
Copper:0.47mg
23.49%
Phosphorus:222.7mg
22.27%
Vitamin A:1069.33IU
21.39%
Vitamin E:2.34mg
15.57%
Zinc:2.18mg
14.5%
Potassium:305.27mg
8.72%
Vitamin D:0.99µg
6.6%
Calcium:63.64mg
6.36%
Vitamin B5:0.41mg
4.06%