Spicy Crunch

Preparation info

  • Difficulty


  • Makes about

    2½ quarts

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Raisins and nuts make this a real treat


  • 3 c. oat puffs (cereal circles)
  • 2 c. bite-size shredded rice biscuits
  • 2 c. bite-size shredded corn biscuits
  • 2 c. bite-size shredded wheat biscuits
  • 1 c. raisins
  • 1 c. pecan halves
  • ½ c. butter or regular margarine
  • 1⅓ c. brown sugar, firmly packed
  • ¼ c. light corn syrup
  • 2 tsp. ground cinnamon
  • ½ tsp. salt


  • Butter a large bowl; toss cereals, raisins and pecans in it to mix.
  • Combine butter, brown sugar, corn syrup, cinnamon and salt in a heavy skillet. Stir constantly over medium heat until boiling. Boil 3 minutes.
  • Pour hot syrup over cereal mixture; stir to coat thoroughly.
  • Spread on two buttered baking sheets. Cool. When firm, break into pieces.