Cereal-Almond Brittle

 

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

• 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.
• 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.
• 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.