3/4 cup packed brown sugar
3/4 cup light corn syrup
1/2 cup butter
2 tsp vanilla
4 cups tiny pretzel twists (not sticks)
4 cups bit-size toasted wheat squares cereal
1 can (10 oz.) salted cashew halves and pieces
Preheat oven to 300
degrees F. Spray large baking sheet with nonstick
cooking spray. Place sugar, syrup and butter in heavy
small saucepan. Heat over medium heat until mixture
boils and sugar dissolves, stirring frequently. Remove
from heat; stir in vanilla. Combine pretzels, cereal and
cashews in large bowl. Pout sugar mixture over pretzel
mixture; toss to coat evenly. Spread on prepared baking
sheet. Bake 30 minutes, stirring after 15 minutes.
Spread onto greased waxed paper. Cool completely; break
into clusters.
Store in airtight
container at room temperature. Makes about 8 cups
clusters.
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