*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
As written, this is just fine. As the previous reviewer mentioned, it makes a HUGE batch- I halved the recipe and it filled up 1 1/2 gallon freezer bags. I added 1 tsp of sea salt to the candy mixture before cooking at a little vanilla at the end. Despite bringing the candy to the correct temperature, this was very tacky and unpleasant to chew after it cooled. I decided to throw it back in the oven at 250 like you would with caramel corn, since the candy mixture was very similar. I left it in for 1 hour, stirring every 15 minutes and it turned out perfectly! I allowed it to cool in single layer on wax paper.
This recipe is addictively delicious!! However, I don't have a bowl big enough to mix this in and my biggest bowl is pretty huge. I had to mix it in 2 separate bowls and maybe didn't get it mixed as good as it could have been. I would recommend making a half batch. I also think the corn syrup and sugar mixture should be cooked to a couple degrees less than recommended. Mine was slightly to hard, not quite soft. Overall, this is an awesome snack!
I made this and loved it. Others have mentioned it's too chewy - not so for me. I love the chewiness. I did toast the coconut but the almond slivers burned to a crisp while toasting so be careful with that. I bought more almonds and just added without toasting. Still yummy! Makes a HUGE batch so took some to a party to work etc. Good for large gatherings.
As written this is way too chewy. However other reviewers suggested putting it in a 250 degree oven for an hour (stirring every 15 minutes) and 45 minutes actually does the trick. If you're going to make the entire batch mix it up in a BIG roasting pan that you can then transfer to the oven. I lightly toasted the coconut and almonds at first because I knew they would get extra time in the oven at the end. I also used a big spatula for the stirring and coated it with PAM to make things go easier. Then spread it out on parchment paper to quickly cool like caramel popcorn. Next time I will spray the roaster with PAM as well and maybe add a little vanilla toward the end of the cooking for the sugar mixture. So good but the directions are a bit off. (Oh and you'll end up with lots of little coconut bits and almonds not attached to the cereal. I put it in a bag and will use for topping yogurt ice cream pudding etc.)