Coconut Crunch Topping
 
Ingredients
  • 9 cups Rice Krispies
  • 2 cups flaked coconut
  • 8-ounces of cashew pieces (optional)
  • 1 cup brown sugar
  • ½ cup butter
  • ½ cup corn syrup
  • 1 teaspoon vanilla
  • ½ tsp soda
Instructions
  1. Combine cereal, coconut (and cashews if using).
  2. In a large saucepan, combine brown sugar, butter, and corn syrup and bring to a boil over medium heat, stirring constantly. Cook and stir for 5 minutes.
  3. Remove from heat and stir in vanilla and baking soda.
  4. Pour over cereal mixture and toss to coat.
  5. Transfer to two foil-lined 10x15 baking pans and bake at 250 for 50-60 minutes or until golden brown. Stir every 15 minutes.
  6. Cool in pans on a wire rack. Store in an airtight container.
  7. Use wherever a crunchy topping is called for.
Recipe by Table for Fifty at https://tableforfifty.com/crepe-extravaganza-crepes-bar/