GRAHAM NUT CLUSTERS
Tailgate tip: Make up to five days ahead and store in an airtight container.
A Southern Living recipe.
6 choney graham cereal
1 choney roasted peanuts
1 ccoarsely chopped pecans
1 cbrown sugar, firmly packed
1/4 ccorn syrup, light
2 cpretzel sticks
1 ccandy coated chocolate pieces
How to Make GRAHAM NUT CLUSTERS
- Preheat oven to 350 degrees. Combine cereal and the next 2 ingredients in a very large bowl.
- Melt butter in a 3qt saucepan over medium-low heat, stir in sugar and corn syrup. Bring to a boil over medium heat, boil 2 minutes.
- Pour butter mixture over cereal mixture, and stir gently to coat. Spread in a single layer on a lightly greased aluminum-foil lined jelly roll pan.
- Bake at 350 for 10 minutes. Transfer to wax paper, and cool completely (about 10 minutes). Break into pieces and toss with pretzel sticks and chocolate pieces.