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Cereal-Almond Brittle

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By Pillsbury Kitchens
Updated Jan 9, 2006
Bake-Off® Contest 42, 2006
Enny Williams
Honolulu, Hawaii
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The secret is not to stir the mixture the whole time it is baking and cooling. A sheet of brittle will form that can be broken into serving size pieces.

Cereal-Almond Brittle

  • Prep Time 15 min
  • Total 1 hr 10 min
  • Ingredients 7
  • Servings 14
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Ingredients

  • 2 cups Cheerios™ cereal
  • 2 cups Cinnamon Toast Crunch™ cereal
  • 2 cups oats
  • 1 cup sliced almonds
  • 1/2 cup butter or margarine
  • 1/4 cup packed brown sugar
  • 1/3 cup real maple or maple-flavored syrup

Instructions

  • Step 
    1
    Heat oven to 300°F. Line 1 large (17x14-inch) cookie sheet or 2 (15x10x1-inch) pans with foil; spray foil with cooking spray. In large bowl, mix both cereals, the oats and almonds; set aside.
  • Step 
    2
    In 1-quart saucepan, heat butter, brown sugar and syrup over medium heat, stirring frequently, until butter is melted and mixture boils. Pour over cereal mixture; stir until well coated. Spread mixture evenly on cookie sheet with rubber spatula until about 1/2 inch thick.
  • Step 
    3
    Bake 35 to 40 minutes or until almonds are golden brown. Cool completely, about 15 minutes. Break into pieces with fingers. Store in tightly covered container.

Nutrition

220 Calories
12g Total Fat
4g Protein
26g Total Carbohydrate
11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
100
Total Fat
12g
18%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
120mg
5%
Potassium
160mg
4%
Total Carbohydrate
26g
9%
Dietary Fiber
3g
10%
Sugars
11g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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