- 1 (12 ounce) package crispy corn and rice cereal
- 5 ounces slivered almonds
- 6 ounces toasted, chopped pecans
- 3/4 cup ganja butter
- 3/4 cup dark corn syrup
- 1 1/2 cups light brown sugar
Preheat oven to 250°F (120°C). Lightly grease a large roasting pan.
In a large bowl, mix crispy corn and rice cereal, slivered almonds and toasted, chopped pecans.
In a medium saucepan over medium heat, melt the ganja butter and mix with dark corn syrup and light brown sugar. Pour the mixture over the crispy corn and rice cereal mixture. Stir and shake to coat all the nuts and cereal.
Pour the coated mixture into the prepared roasting pan. Stirring approximately every 15 minutes, cook 1 hour in the preheated oven. Cool on wax paper, and store in airtight containers.
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