Recipes

• 5 cups shredded wheat cereal
• 3 cups cheerios cereal
• 2 cups chopped Oklahoma pecans  
• 2/3 cup Griffin's Cinnamon Roll Syrup
• 1/2 cup brown sugar
• 1/4 cup Hiland Salted Butter  
• 1 tsp. Griffin's Vanilla Extract
• 1/2 tsp. baking soda

Preheat oven to 275°F. Combine cereal and pecans in large mixing bowl. Combine syrup, brown sugar and butter in a microwave-safe bowl. Microwave on high for 90 seconds; stir, then microwave 30 seconds longer or until mixture boils. Remove from microwave; stir in vanilla and baking soda. (Mixture will bubble and foam.)

Pour syrup mixture over cereal and nuts, tossing and stirring until well coated.  Sperad evenly onto a well greased baking sheet. Bake for one hour, stirring every 15 minutes. Remove from oven and spread mixture on a large cookie sheet. When cool, break into pieces. Store in an airtight container.

Prep Time:  10 minutes
Cook Time:  one hour

Yield:  10 cups, approximately

Filed Under

• Appetizers, Dips and Snacks
• Other Desserts