Caribbean Crunch Recipe
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From Betty's Soul Food Collection... Want a delicious nibble? No problem, Mon! Dip into this sweet and salty snack with popcorn, cinnamony cereal, peanuts and a sprinkle of coconut for good measure.
Ingredients
- 3 cups Cinnamon Toast Crunch® cereal
- 1 cup salted peanuts
- 1 cup raisins
- 1 cup dried banana chips
- 2 tablespoons butter or magarine
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 cups popped popcorn
- 1 cup flaked coconut
- Heat oven to 300 degrees F.
- In ungreased 15x10x1-inch pan, mix cereal, peanuts, raisins and banana chips. In 1-quart saucepan, heat butter and honey over low heat until butter is melted. Stir in cinnamon and salt; pour over cereal mixture, tossing until evenly coated.
- Bake uncovered 10 minutes, stirring once. Stir in popcorn and coconut. Sprinkle with additional salt if desired. Store in airtight container.
- High Altitude (3500-6500 ft): No change.
- Calories 150 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 115mg; Total Carbohydrate 16g (Dietary Fiber 2g, Sugars 10g); Protein 3g. Daily Values: Vitamin A 2%; Vitamin C 2%; Calcium 2%; Iron 8%. Exchanges: 0 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 1 Fat. Carbohydrate Choices: 1.
- Percent Daily Values are based on a 2,000 calorie diet
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